Pineapple Sorbet de

Sorbetto was introduced in Italy, excat in Sicily by the Arabs. At first it was a delicacy that only nobility could enjoy for the manufacturing process was extremely difficult given that there is still refrigerator. So pasticerii had to bring snow from Etna that mixed with salt that can produce this delicious sweet and very cool. Sorbetto is made in genaral fruit, egg whites and sugar but there are versions that use whipped cream and then get a more consistent and sorbetto automatically more calories. Today we propose a simple and economical fire.

Ingredient 4 people:

• 1 canned pineapple in syrup (neaparat in syrup)

From a tin of 375 g for 4 cups maricele get sorbetto.
We pineapple syrup into the mixer together with (use steel blades),

and mixing at high speed until it turns into a fine foam,


you put in a plastic container with lid in the freezer for 7-8 hours. You can do it night and day to make sorbetto.
When frozen ffff well, with a knife break our sorbetto into small pieces that we're back to the mixer,

breast begin to mix at full speed and all the blades of steel. The beauty is that begins to swell and turns into a creamy and very cool sorbetto,

Put into cups, decorate (I with a leaflet and a cherry mint) and serve. The sorbetto mixing just before serving. New left us two cups we put in the freezer. The next day we removed 10 minutes before they served was very good but it is divine served immediately after mixing it yet.




If you want it you can immediately dpa that he sit in cups for 5 minutes in the freezer.