This sorbet screams exotic: the ginger’s heat does a flirty little mambo with the pineapple’s sweetness. Despite its flavor wallop, it’s a snap to throw together – perfect for those steamy summer nights when you want to cleanse your palette with something light.
Process everything in the food processor until absolutely smooth, starting with ½ cup of sugar. Taste and add more sugar, in 2 T increments, if needed. (The amount you use will depend on your personal preference and the sweetness of the pineapple). Freeze in an ice- cream maker according to manufacturer’s directions. Don’t have an ice-cream maker? Make frozen pops. Half the recipe, pour into popsicle molds and freeze until hard.
Recipe via Dynise Balcavage, author of “Urban Vegan.” Her second cookbook, “Celebrate Vegan: 200 Life-Affirming Recipes for Occasions Big and Small,” will be out in October. She blogs at urbanvegan.net
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