You can leave the tequila out from this recipe for a fantastic, alcohol-free sorbet, but I appreciate the subtle vegetal complexity good tequila brings.
About the author: Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries. You can follow him on Twitter at @maxfalkowitz.
- Yield:makes 1 quart
- Active time: 15 minutes
- Total time:4 hours
- 2 pounds peeled, cored, and cut pineapple (about 1 1/2 pineapples before trimming)
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1 1/2 teaspoons aleppo chile
- 1 tablespoon silver tequila
- Juice of one lime (to taste)
If pineapple is not perfectly ripe, toss with salt in a glass baking dish. Bake in an oven heated to 450°F for one to two minutes, or until pineapple is sweet and aromatic. Do not overbake or pineapple will develop cooked flavors.
Transfer pineapple chunks to blender and add just enough water (about 1/4 cup) to let blender purée until very smooth. Total volume of juice should be 4 cups. Add sugar and aleppo, then blend until sugar dissolves. If blender is small you may have to blend in batches.
Pour puréed pineapple into an airtight container. Stir in tequila and lime juice to taste, adding more salt if required. Cover and chill in refrigerator for two to four hours, or until very cold.
Churn in ice cream machine according to manufacturer's instructions. Return to airtight container and chill in freezer for two to three hours before serving.