Many restaurants in Italy serve a small scoop of sorbetto, sorbet, to cleanse the palate between courses. I most enjoy sorbet after dinner as a sweet treat, especially this version that does not have any added sugar. Just two ingredients, Spumante made from Passerina grapes, and pineapple. Serve with a slice of fresh pineapple and a chilled glass of Centanni Passerina Spumante Metodo Classico.
Receipt Date: August 27, 2020
Difficulty: Easy
Measurements: Imperial (US)
See ingredients, directions and pairings.
Ingredients
2 cups Frozen Pineapple
1-1/2 cups Centanni Passerina Spumante Metodo Classico
Directions
Puree the pineapple and Spumante in a blender.
Pour into the ice cream maker bowl, with the gelato paddle. I recommend Cuisinart's ice cream and gelato maker with a compressor built-in, so there is no need to pre-freeze the bowl.
Churn for about 50-60 minutes.
Transfer sorbet to pint-sized insulated containers and place them in the freezer.
Sorbet can be stored in the freezer for up to 1 month.