Pineapple Passion Colada Sorbet
Source: Recipe courtesy of Chef Dontrell Ham/The Perfect Puree of Napa Valley
Chef Dontrell Ham created this recipe at Hi Life Restaurant in NYC. Currently he's at South City Kitchen's Vinings location in Atlanta, GA, where he's taken his talents for sorbets, sherbets, tuiles and pate de fruit. A refreshing recipe like this is perfect for summers in "Hot-lanta."
Ingredients
1 cup The Perfect Purée Passion Colada blend, thawed
2 cups simple syrup (1:1 ratio of sugar and water)
1 cup pineapple juice
Zest from 1/2 orange
Zest from 1 lime
Steps
1. To make simple syrup, mix 1 1/2 cups granulated sugar with 1 1/2 cups water. Bring to a boil, then turn down to simmer. Cook for 5 minutes and then chill.
2. Mix simple syrup with all other ingredients. Pour into ice cream machine and spin to the manufacturer’s instructions.