Pineapple sorbet

Drain pineapple slices from keeps liquid in which are immersed and keep it aside.

Cut the pineapple slices into small pieces and put them in the Blender, with one or two tablespoons of their own syrup, until it becomes a cream.

Place the cream in a bowl, then drizzle with lemon juice and let the covered Bowl.

Meanwhile together with pineapple preserves liquid (which had kept aside) how much water it takes to get to half a litre.

Pour the liquid obtained in a saucepan, add sugar and filtered orange juice and bring to light boil syrup.

Lower then the flame and boil slowly for about 2 minutes.

Now add the syrup to pureed pineapple pulp, add the pineapple liqueur and mix everything with great care.

Place the mixture into the ice cream maker and let it thicken the sorbet according to specific instructions of your device.

Remove the ice cream maker from the freezer and work the mixture with a wooden spoon until it become quite soft.

Now carefully fold the egg white dense snow mounted, mix well and put the sorbet in the freezer for about 30 minutes.

The final texture should be quite soft sorbet.

Pineapple sorbet served in cups from sweet, guarnendolo with pieces of pineapple and possibly with whipped cream.

If you don't have electrical equipment, but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of the sorbetto formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

As regards in particular the sorbet, there is a different system to be taken if you do not use electrical appliances.

To consolidation occurred, shatters the ice block and bring you the ' shattered ' (or nuts if you have to shape the sorbet with proper divisors of tubs) in the Blender, reducing them in cream.

Then you embed a cream egg whites mounted to snow again and composed in the freezer for about 30 minutes, so they will consolidate again, but not harden too.

The sorbet is more mushy and watery, not inconvenience which is enough, given that the basic ingredients are liquid (water, juice, coffee or liqueurs).