Make sugar syrup: for 300 cc mix 275 cc water and 200 gr
granulated sugar. Dissolve the sugar while stirring, on low
heat. When the substance has become clear, let it boil for one
more minute. Allow to cool completely before using.
Puree the pineapple with the sugar syrup and lemon juice.
Beat the egg white until stiff and spatulate it through the
mixture. Add water. Pour the preparation into the ice cream
maker and set to sorbet mode.
Serve in an ice cream coupe, possibly with a glass of lemon
gin as a flavor refresher for the main dish in a multi-course
meal.
pineapple sorbet
1 tbsp lemon juice
1 egg white
1 dl cold water
taste and tradition
the fiery passion
Make sugar syrup: for 300 cc mix 275 cc
water and 200 gr granulated sugar. Dissolve
the sugar while stirring, on low heat. When the
substance has become clear, let it boil for one
more minute. Allow to cool completely before
using.
Puree the pineapple with the sugar syrup and
lemon juice.
Beat the egg white until stiff and spatulate it
through the mixture. Add water. Pour the
preparation into the ice cream maker and set to
sorbet mode.
Serve in an ice cream coupe, possibly with a
glass of lemon gin as a flavor refresher for the
main dish in a multi-course meal.
pineapple sorbet
1 tbsp lemon juice
1 egg white
1 dl cold water
taste and tradition
the fiery passion
