Hibiscus-Pineapple Sorbet
Photo: Lauren V. Allen
"If you know anything about me by now, it’s that I’m all for keeping it simple. Freeze the ingredients together, put ’em in a Ziploc, break it all up with the back of a spoon (or however you like), and then throw it in a blender. To me, the hibiscus flower—which transforms into a soft and chewy, almost candy-like texture—is like a gummy bear au naturel."
—James Beard Award Winner® Paola Velez, Bodega Bakes
Ingredients
- 4 cups (840 g) diced fresh pineapple (from 1 large)
- ½ cup (20 g) dried edible hibiscus flowers
- ¼ cup (50 g) sugar
- Extra-virgin olive oil, for serving (optional)
Method
Place 2 cups (420 g) of the pineapple in a freezer bag and freeze.
In a medium saucepan, combine the hibiscus flowers (reserve a few for garnish), 1¼ cups (300 mL) water, and the sugar and cook over medium heat until the hibiscus flowers release a beautiful purple color, about 4 minutes. Add the remaining 2 cups (420 g) pineapple and cook until the pineapple is infused with hibiscus, 3 to 4 minutes.
Use a slotted spoon to transfer the pineapple chunks from the hibiscus mixture to a freezer bag (it can be the same bag as the frozen pineapple) and freeze for at least 24 hours. Transfer the hibiscus and syrup to an airtight container and refrigerate to use for garnish.
Transfer all the frozen pineapple to a blender and blend until completely smooth. If needed, you can add a bit of tap water 1 teaspoon at a time to reach sorbet consistency. Transfer to a freezer-safe container and freeze for 2 to 4 hours, at which point the mixture should be the perfect sorbet consistency.
Scoop into bowls and serve topped with a drizzle of olive oil, some hibiscus syrup, and a hibiscus flower.
Yield
Serves 6 (Makes about 3 ½ cups)
Recipe reprinted with permission from Bodega Bakes by Paola Velez © 2024. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren V. Allen.