Pineapple cilantro sorbet

The inspiration of this sorbet was a wonderful dessert at North Pond, our favorite restaurant in Lincoln Park, Chicago. I found a recipe in David Lebovitz’s Perfect Scoop that I modified to make it similar to the one we had at the North Pond.

IMG_00011/2 pineapple, peeled and cored, chopped into 1 inch cubes (measuring about 2 cups)
7 tbsp sugar
1/2 cup cream or half and half
1/2 cup chopped fresh cilantro
pinch of salt
1 tbsp vodka

Add all ingredients in a blender and puree until smooth and cilantro is chopped into small pieces. Chill the mixture thoroughly before freezing in ice cream maker according to manufacturer’s directions.

Adapted from The Perfect Scoop


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