The Supper Room: Pineapple Mojito Sorbet - Chef Taiesha Martin

Ingredients:
1 cup (250 grams) Sugar
¾ cup (150 grams) Water
2 cups (500 grams) Pineapple Puree
1 cup Freshly Squeezed Lime Juice, strained
¼ cup Cilantro
¼ cup Mint

Procedure:
Bring sugar and water to a boil and chill over an ice bath or place in the refrigerator until cooled. In a blender combine lime juice, pineapple puree, and herbs, and blend just until the herbs break down into small specks, and then stir in the cooled syrup.  Freeze in your ice cream maker according to the manufacturer's instructions.

Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh   Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria   Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel   Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter   Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman   Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin   Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer   Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer   Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett   Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh   Recipe >>





Recipe Type: Authentic
Recipe Author: Executive Pastry Chef Taiesha Martin
Restaurant: The Supper Room, Glenmere Mansion, Chester, NY
Source: http://luxuryexperience.com/chefs_recipes/united_states_recipes/pastry_chef_taiesha_martin_recipes_-_the_supper_room_at_glenmere_mansion%2c_chester%2c_ny%2c_united_states.html