Sorbetto di Ananas | Pineapple Sorbet
The Italian word for pineapple is ‘ananas’ (AH-nah-nas). If it doesn’t sound especially Italian, that’s because it isn’t. The word, like the fruit, has its origins in South America. In face, up until the 15th century, ananas was unknown in the Europe. According to historical accounts, Christopher Columbus was the first European to encounter pineapple, during a 1493 voyage to the Caribbean. On a subsequent trip, in 1502, Columbus is said to have traded with local tribesmen and brought the first pineapples back to Europe.
Five centuries later, pineapple is still popular in Italy, and just about every gelateria serves pineapple gelato and sorbetto. This version, perhaps appropriately, veers towards the tropical: juicy pineapple chunks are first pureed, then churned together with coconut milk and an herb-infused syrup.
The easiest way to achieve the classic creamy texture of sorbetto is to make this in an ice cream machine. If you don’t have one, you can set the mixture in the freezer and, over the course of a few hours, use an immersion blender or a sturdy spatula to break up the sorbetto as it freezes.
Yield: about 1 quart
Puree the pineapple chunks in a stand blender until smooth; you will probably have to do this in batches.
Combine the sugar and water in a large, heavy-bottomed saucepan and add the lemon zest. Set over medium-low heat and cook, stirring gently, until the sugar is completely dissolved. Raise the heat to medium and bring the sugar syrup to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
While the sugar syrup is cooking, coarsely chop the mint and basil leaves. Remove the sugar syrup from the heat and stir in the chopped mint and basil and the pineapple puree. Cover the pan and let the mixture cool and steep at least 1 hour, and up to 3 to 4. Strain it through a fine-mesh sieve into a bowl and stir in the milk and coconut milk. Transfer to a container with a tight-fitting lid and refrigerate overnight, or until completely chilled.
Churn the mixture in an ice cream machine according to the manufacturer's instructions until thickened and frozen. Transfer the sorbetto to a container with a tight-fitting lid and freeze until ready to serve. If you don't have an ice cream machine (or a stand mixer ice cream attachment), pour the sorbetto mixture into a sturdy container with a tight-fitting lid and freeze for 2 to 3 hours. Puree the mixture with an immersion blender, or chop it up with a sturdy spatula, and return it to the freezer for another 2 to 3 hours. Repeat the blending if necessary to break up the sorbetto and give it the proper creamy texture.
