Scaled yield: 1,002g

• Pineapple 41.9% of recipe

  420g
• Water 14.5% of recipe

  145g
• Sorbet Syrup with Locust Bean Gum 43.4% of recipe

  435g
• Vellutina (Sorbitol) optional Supplied by PreGel 0.2% of recipe

  2g

Steps

1. 1

   Combine the pineapple and water, then blend until smooth using a blender or immersion blender. Strain well.

2. 2

   Add the sorbet syrup and vellutina (if using) to the strained pineapple mixture and blend again.

3. 3

   Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 20 to 30 minutes.

4. 4

   Using a rubber spatula, scoop the sorbet into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 2–3 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Sorbet is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

5. 5

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.