Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
For pineapple sorbet: Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool. Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturer's instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze.
Step 2
For lime sorbet: Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturer's instructions until sorbet is firm. Transfer to covered container and freeze. (Pineapple and lime sorbets can be made 3 days ahead. Keep frozen.)
Step 3
Place alternate scoops of pineapple sorbet and lime sorbet in tall glasses. Garnish with piece of Pine Nut Brittle.
