Easy Italian Pineapple Sorbet Recipe With Prosecco

This Italian pineapple sorbet recipe is made from scratch with fresh pineapple. A hint of prosecco is added, as it was a traditional practice to add some alcohol to Italian sorbet. Its main ingredients are sugar, water, fresh pineapple juice, and prosecco, plus a special ingredient. To create a fluffy and light texture Italian meringue is added when churning. This is why this homemade Italian pineapple dessert stands out from other fruit sorbet recipes.

Course Dessert

Cuisine Italian

Diet Gluten Free

Keyword Italian pineaple sorbetto, Italian pineapple sorbet, Pineapple sorbetto

Prep Time 40

Cook Time 5

Resting time 2

Total Time 2 45

Servings people

Calories 99kcal

Author Laura Tobin

Equipment

Ingredients

Sorbet

1 cup pineapple juice from ¾ fresh pineapple
1 lemon juice
¼ cup Prosecco
⅓ cup fresh water
½ cup caster sugar

Italian meringue

1 egg white
⅓ cup caster sugar
1 tablespoon fresh water

US Customary - Metric

Instructions

Preparing the fruit

Slice the pineapple into quarters.
1 cup pineapple juice
Remove the outer skin maintaining their boat shape as we will use them to serve the sorbet
Remove the tough core and cut ¾ of the pineapple into chunks
Place these pineapple chunks in a bowl, marinate them with lemon juice and sugar, and let them sit to meld flavors and release juices.
1 lemon juice, ½ cup caster sugar
Dice the remaining ¼ of the pineapple into smaller pieces to mix into the sorbet later

Pureeing the Pineapple

Use a vegetable strainer to puree the marinated pineapple. A KitchenAid with a strainer attachment works well, but a manual strainer is also effective.
Strain the pureed pineapple through a fine mesh sieve to achieve a smooth texture, removing any impurities and excess pulp.

Making the Italian Meringue

Combine caster sugar and water in a small saucepan. Warmth over medium heat until the sugar dissolves completely, without stirring to prevent recrystallization.
1 tablespoon fresh water, ⅓ cup caster sugar
Increase the heat slightly to maintain a gentle boil, still without stirring.
While the syrup is boiling, whip the egg whites in a clean, dry bowl until they form soft peaks. An electric mixer works best for this.
1 egg white
When the syrup reaches 240°F (115°C), slowly pour it into the whipped egg whites, aiming between the whisk and the side of the bowl to avoid splashes.
Continue whipping until the meringue is glossy and forms stiff peaks.

Making the Sorbet

Mix the water with sugar and the pineapple juice until the sugar is fully dissolved.
⅓ cup fresh water, ½ cup caster sugar
Pour this mixture into your ice cream machine and churn according to the manufacturer's instructions, typically for 20-30 minutes, until the sorbet is thick and almost solid.
Add the prosecco
¼ cup Prosecco
Gradually add the Italian meringue while the machine is still churning to ensure it blends evenly and maintains a fluffy texture.

To serve

Arrange the pineapple skin boats you prepared earlier on a chilled serving dish
With an ice cream scoop place 3 generous scoops of sorbet over the skin
Garnish the sorbet with a few fresh pineapple chunks and a sprig of mint or a thin slice of lemon

Video

Notes

You can make this recipe using any other type of fruit like strawberries, Blueberries, peaches, or melon.
You can prepare the pineapple juice up to a day ahead. This allows you to manage your time effectively, especially when entertaining guests.
Use the Italian meringue immediately to keep its airy texture. It cannot be made in advance.
Store in the freezer and consume within a week.

Nutrition