Spicy Pineapple and Tequila Sorbet Recipe

1. If pineapple is not perfectly ripe, toss with salt in a glass baking dish. Bake in an oven heated to 450°F (230°C) for 1 to 2 minutes, or until pineapple is sweet and aromatic. Do not overbake or pineapple will develop cooked flavors.

2. 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.

3. 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 2 to 4 hours, or until very cold.

4. 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.

Special Equipment

Blender, ice cream maker

This Recipe Appears In

• Scooped: Spicy Pineapple and Tequila Sorbet
• Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge
• The Science of the Best Sorbet
• The Real Rules of Making Boozy Ice Cream