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

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?