Spiced Pineapple Sherbet
6 servings
300 minutes
Spicy pineapple sherbet is an elegant blend of exotic flavors and spicy notes, turning dessert into a true gastronomic delight. This recipe, inspired by European traditions, reveals the harmony of sweet pineapple, warm cinnamon, tangy anise, and aromatic rum. Historically, fruit sherbets served as a refreshing treat on hot days, and the addition of spices gives this version a unique character. The sherbet has a velvety texture with light pieces of caramelized pineapple, creating a play of flavors – from sweet to spicy with a gentle warming effect. It is perfect for finishing off dinner or as a standalone dessert that offers a sense of journey to exotic lands.
1
Preheat the oven to 220 degrees.
2
Line a heatproof pan with baking paper. Cut the pineapple into cubes, mix with 2 tablespoons of brown sugar, spices, and rum. Place on a baking tray and bake in the oven for 20 minutes. Then remove from the oven and let cool.
- Pineapple: 1 piece
- Demerara sugar: 2 tablespoons
- Cinnamon sticks: 2 pieces
- Rum: 1.5 tablespoon
- Carnation: 5 piece
3
Mix kefir with 1 cup of powdered sugar and refrigerate for 2 hours.
- Kefir 1%: 3.5 glasss
- Powdered sugar: 1 glass
4
After the time has passed, take the kefir out of the fridge, pour it into the ice cream maker, and churn for 20-40 minutes. While the ice cream is freezing, blend 3/4 of the pineapple cubes and add them to the ice cream in the last minutes of churning. Also, add the remaining pineapple cubes. Then transfer to a container and place in the freezer for 4-5 hours until fully set.
- Pineapple: 1 piece
5
If you don't have an ice cream maker, immediately mix the ice cream, pineapple puree, and remaining pineapple cubes, pour the mixture into a container, and place it in the freezer. Take out the container and stir the contents every half hour until it sets.