Ananas Spumante Sorbetto | Pineapple Spumante Sorbet

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.


2 cups Frozen Pineapple

1-1/2 cups Centanni Passerina Spumante Metodo Classico


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.

Amy’s Favorite Pairing


$48.00 750 ml

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