PINEAPPLE SORBET

By Kitchenbee

Bon Appetit/December 1981 – Holiday Feast article
Holiday Feast menu – served before course of standing rib roast of beef with Madeira sauce.

Ingredients

• 2 20 oz cans pineapple rings, drained (reserve juice)
• Champagne

Preparation

Step 1

Arrange pineapple rings on baking sheet and freeze until firm. Cut into small pieces. Transfer to processor. Add ¼ cup reserved pineapple juice and puree until smooth and creamy. Scoop twenty 1 inch balls of mixture onto baking sheet and freeze.

Arrange two scoops of sorbet in each wine glass or sherbet dish. Let stand at room temperature for 5 minutes. Pour 3-4 tablespoons Champagne over each sorbet. Serve immediately.