I’m soothing my soul with sorbet today. How’s that for some alliteration?
My husband and I spent a whirlwind (and wet) weekend in Washington DC (more alliteration – I swear, it’s not on purpose!). It started out as a work trip for me that we extended into a weekend of great eats and sightseeing.
At least, those were our plans.
Mother Nature had other ideas. It rained the ENTIRE weekend, and if you’ve ever been to DC, then you know it’s mostly a walking town. Of course, you can cab or subway it wherever (which we ended up doing for most of our excursions), but walking that city is so nice.
So, we were a bit bummed when our sightseeing plans were cut short. We did take in some wonderful things, like the White House and the Capital, as well as a few museums…but the monuments and memorials were at the top of my list and we didn’t quite make it to those. Sad face.
Lucky for us, DC is a quick train ride away, and we’ve already been discussing a return trip in the near future.
Also lucky for us, I had a tub of this sorbet waiting for us when we got home. Sorbet isn’t really my husband’s thing (he’d much rather have cookie dough or peanut butter cup ice cream). So really, it was lucky for me.
This sorbet is light and sweet (but not too sweet) and packed with herby-fruity flavor. I love adding savory herbs to sweet dishes. In this case, the thyme plays perfectly off the sweet and juicy pineapple. So good.
Plus, it’s pretty! Always a bonus. It definitely helps alleviate those rainy (and Monday) blues.
Pineapple-Thyme Sorbet (makes 4-6 servings)
¼ cup thyme simple syrup, more or less to taste (recipe in this post)
1 pineapple, peeled, cored, and cubed
½ cup water
Juice of 2 limes
1 tablespoon plain vodka (optional – keeps the sorbet from getting too hard)
Combine the simple syrup, pineapple, water, lime juice, and vodka in a blender or food processor. Blend until completely smooth. Taste and adjust sweetness as necessary. Pour the mixture into a bowl or container, cover, and refrigerate for at least 1 hour.
Pour the cold mixture into the bowl of an ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and place in the freezer for another hour or two to let it firm up.
Scoop and serve!
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
[…] get enough fruit. I’ve gone through many a fresh pineapple by myself (hence the delicious sorbet I shared on Monday), loads of apples (must be Granny Smith), and tons of kiwi and berries. […]