Spicy Pineapple and Tequila Sorbet

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
11%
Spicy Pineapple and Tequila Sorbet
240 min.
2
634kcal

Suggestions


Indulge in a refreshing and vibrant dessert that perfectly balances sweet and spicy flavors with our Spicy Pineapple and Tequila Sorbet. This delightful treat is not only a feast for the taste buds but also caters to a variety of dietary preferences, making it a fantastic choice for everyone. Whether you're a vegetarian, vegan, or simply looking for a gluten-free and dairy-free option, this sorbet checks all the boxes.

Imagine the tropical essence of ripe pineapple, enhanced by a hint of Aleppo chile that adds a subtle kick, complemented by the zesty brightness of fresh lime juice. The addition of silver tequila elevates this sorbet to a sophisticated level, making it a perfect palate cleanser or a fun dessert for summer gatherings. With just a few simple ingredients and an ice cream machine, you can create a gourmet dessert that will impress your friends and family.

Not only is this sorbet a delicious way to cool down on a hot day, but it also offers a low FODMAP option for those mindful of their digestive health. With a preparation time of just four hours, you can easily whip up this delightful sorbet and have it ready to serve at your next dinner party or casual get-together. Treat yourself to a scoop of this Spicy Pineapple and Tequila Sorbet, and let the flavors transport you to a tropical paradise!

Ingredients

  • 1.5 teaspoons pepper flakes 
  •  juice of lime to taste ()
  • 0.5 teaspoon kosher salt 
  • pounds pineapple cored peeled ()
  • cup sugar 
  • tablespoon tequila 

Equipment

  • oven
  • blender
  • ice cream machine
  • glass baking pan

Directions

  1. If pineapple is not perfectly ripe, toss with salt in a glass baking dish.
  2. Bake in an oven heated to 450°F for one to two minutes, or until pineapple is sweet and aromatic. Do not overbake or pineapple will develop cooked flavors.
  3. Transfer pineapple chunks to blender and add just enough water (about 1/4 cup) to let blender purée until very smooth. Total volume of juice should be 4 cups.
  4. Add sugar and aleppo, then blend until sugar dissolves. If blender is small you may have to blend in batches.
  5. Pour puréed pineapple into an airtight container. Stir in tequila and lime juice to taste, adding more salt if required. Cover and chill in refrigerator for two to four hours, or until very cold.
  6. Churn in ice cream machine according to manufacturer's instructions. Return to airtight container and chill in freezer for two to three hours before serving.

Nutrition Facts

Calories634kcal
Protein1.56%
Fat1.21%
Carbs97.23%

Properties

Glycemic Index
94.38
Glycemic Load
101.07
Inflammation Score
-8
Nutrition Score
18.212608762409%

Flavonoids

Eriodictyol
0.33mg
Hesperetin
1.35mg
Naringenin
0.06mg
Luteolin
0.05mg
Myricetin
0.05mg
Quercetin
0.71mg

Nutrients percent of daily need

Calories:634.37kcal
31.72%
Fat:0.89g
1.37%
Saturated Fat:0.04g
0.27%
Carbohydrates:160.61g
53.54%
Net Carbohydrates:154.15g
56.05%
Sugar:144.93g
161.03%
Cholesterol:0mg
0%
Sodium:587.62mg
25.55%
Alcohol:2.51g
100%
Alcohol %:0.55%
100%
Protein:2.58g
5.17%
Vitamin C:226.71mg
274.8%
Manganese:4.22mg
211.07%
Vitamin B6:0.53mg
26.64%
Fiber:6.47g
25.87%
Copper:0.52mg
25.84%
Vitamin B1:0.37mg
24.35%
Folate:84.01µg
21%
Potassium:526.31mg
15.04%
Magnesium:56.51mg
14.13%
Vitamin B3:2.34mg
11.68%
Vitamin B2:0.17mg
10%
Vitamin B5:0.99mg
9.92%
Iron:1.43mg
7.92%
Calcium:62.95mg
6.3%
Vitamin A:306.28IU
6.13%
Phosphorus:40.3mg
4.03%
Zinc:0.58mg
3.87%
Vitamin K:3.79µg
3.61%
Selenium:1.09µg
1.56%