Recipe: Coolhaus's Spicy Pineapple Cilantro Chile Sorbet - Digest - Los Angeles magazine
 
 

Recipe: Coolhaus's Spicy Pineapple Cilantro Chile Sorbet

A cool new book full of even cooler treats, just in time for summer!

Photograph Courtesy of Coolhaus

Central A.C., tons of movie channels, and a comfy couch—all that’s missing from your frosty home fortress are the refreshments. With last week’s heat wave fresh on our minds, there’s no better time to enjoy the great indoors. For a chilling treat to munch while lounging at home, it doesn’t get much better than ice cream. Natasha Case and Freya Estreller, the women behind the wheel of the Coolhaus truck, have just released their first cookbook, Coolhaus Ice Cream Book, loaded with recipes for building their outrageous ice cream sandwiches. (Think creamy peanut butter ice cream walled in by pretzel chocolate chunk cookies.) Too hot to turn on the oven? Try this spicy pineapple cilantro sorbet, perfect all on its own. Tangy pineapple, Serrano chiles, and bright cilantro slushed into an icy bowl seems like the perfect cool down for a hot summer day.

Spicy Pineapple Cilantro Chile Sorbet from the Cool Haus Ice Cream Book

Sorbet Base
Makes about: 2 1/2 cups; 2 cups simple syrup | Active time: 10 minutes

The first step in making sorbet is simple syrup.

For Simple Syrup

  • 2 1/4 cups granulated sugar
  • For Base
  • 2 cups simple syrup
  • Squeeze of fresh lemon juice
  • Pinch kosher salt
  1.  Make Syrup: in a 4-quart saucepan, combine sugar and 2 cups water. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
  2. Remove from heat and chill, about 30 minutes. (Syrup keeps, refrigerated in an airtight container, for up to 3 months.)
  3. Make Base: Combine simple syrup, 1 cup water, lemon juice, and salt in a bowl. Stir well. (Base keeps, refrigerated in an airtight container, for up to 3 months.)

Spicy Pineapple-Cilantro-Chile Sorbet
Makes about: 1 quart | Active time: 15 to 20 minutes

  • 1 very ripe pineapple, peeled, cored, and chopped
  • 6 tablespoons chopped fresh cilantro leaves
  • 1 serrano chile, stemmed and seeded
  • Sorbet Base (above)
  1. In a food processor or blender, puree pineapple, cilantro, and serrano. Transfer pineapple puree to a bowl and stir in Sorbet Base.
  2. Process in an ice cream maker according to manufacturer’s instructions.
  3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from the Coolhaus Ice Cream Book by Natasha Case and Freya Estreller with Kathleen Squires. Photography by Brian Leatart. (c) 2014.

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