(Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by Brian Leatart. Makes about: 1 quart. Active time: 15 to 20 minutes)
Reminiscent of a pineapple slushy, but with a sophisticated edge, this is a lighter spin on a zippy, fruity, herbal ice cream (on page 58 of the book). Its flavor is more like a fiery and fruity Mexican salsa than a piña colada.
1 very ripe pineapple, peeled, cored, and chopped
6 tablespoons chopped fresh cilantro leaves
1 serrano chile, stemmed and seeded
Sorbet Base (see below)
In a food processor or blender, purée pineapple, cilantro, and serrano. Transfer pineapple purée to a bowl and stir in Sorbet Base.
Process in an ice cream maker, according to manufacturer's instructions.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Add-ons from the book: Suggested Cookies: Snickerdoodle (page 194), Vegan Ginger Molasses (page 217), or Vegan Carrot Cake (page 212)
(Excerpted from COOLHAUS © 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography by Brian Leatart. Makes about: 2½ cups; 2 cups simple syrup. Active time: 10 minutes)
The first step in making sorbet is simple syrup.
FOR SIMPLE SYRUP
2¼ cups granulated sugar
2 cups Simple Syrup
Squeeze of fresh lemon juice
Pinch kosher salt
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.
Remove from heat and chill, about 30 minutes. (Syrup keeps, refrigerated in an airtight container, for up to 3 months.)
Make Base: Combine simple syrup, ½ cup water, lemon juice, and salt in a bowl. Stir well. (Base keeps, refrigerated in an airtight container, for up to 3 months.)