Pineapple Rose Sorbet
Pineapple Rose Sorbet serves: 6 (1/2 cup or 120 ml per serving)
Prep Time: 10 minutes | Freeze Time: 12 hours
Ingredients:
- 4 cups (660 g) pineapple chunks
- 1/4 cup (60 ml) agave
- 1/2 lemon, juiced (about 1 Tbsp lemon juice)
- 1 tablespoon lemon zest
- 3 drops of rose essential oil
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a high-speed blender, blend all ingredients until smooth.
- Pour sorbet mixture in a sorbet/ice cream maker and follow the manufacturer’s instructions.
- Alternative: Line a square container with plastic wrap, pour in sorbet mixture and freeze overnight. Pop frozen sorbet block out of container the following day, slice into a couple 2–3 inch strips and put through a twin gear juicer using the solid plate or pulse in a food processor.
Nutrition Information Per Serving:
Nutrition information per serving: 144 calories, 0.2 g total fat, 0 g saturated fat, 0.1 g polyunsaturated fat, 0 g monounsaturated fat, 0 mg cholesterol, 2 mg sodium, 209 mg potassium, 25 g total carbohydrates, 1.5 g fiber, 33.7 g sugar, 0.7 g protein, 2% calcium, 3% iron
