Pineapple Snow!

In case anyone was wondering what became of the third Maui Gold pineapple we carted home from Hawai'i, I had an odd idea one night of what to do with it, and it turned out pretty good.

I cut the pineapple down, trimming off all the hard and prickly bits, then blended it on high until it was a frothy juice. Then I put the juice in my ice cream maker and let it run for 20 minutes. After that, I scooped out the results and put them in a tupperware container in the fridge.

All the sorbet recipes I've used have called for adding simple syrup, but these pineapples are so sweet I didn't want to defile them with sugar. I think the syrup adds more than just sweetness, and the consistency of what I produced was a little different. Unlike the smooth texture of a sorbet, it was more like the consistency of snow, so I decided to call it Pineapple Snow. It's really light and the pineapple taste was great. Eating it is like getting all the natural flavor of a sorbet with the consistency of a shave ice (or as we on the mainland call them, a snow cone).

I'm not sure if the consistency was a result of no simple syrup, of the frothiness of the juiced pineapple, or something else entirely... but I hope it's something I can repeat with other fruit as well. A blackberry snow would be amazing, and beautiful!