Lemon Poppy Seed Sorbet

Raw Lemon Poppy Seed Sorbet

I got the idea for this sorbet after I bought a whole pineapple that ended up being too sour and unripe to eat as a snack.  I decided to freeze the pineapple in chunks and use it to make a raw sorbet in which its acidity and light yellow color would be a plus instead of a minus!
I can’t give exact measurements for this recipe because the amount of lemon juice and agave nectar you should use will depend on your personal preferences and on the sweetness or tartness of the pineapple you use as a base.  Even without a recipe, this sorbet is incredibly easy to make!

Raw Lemon Poppy Seed Sorbet

All you need to do is process the chunks of frozen pineapple in your food processor until they are chopped into uniformly small pieces, then add some lemon juice (fresh-squeezed is best of course, but you can definitely get by with bottled, or even omit it if you prefer) and a bit of agave nectar.  As mentioned above, it’s best to adjust the ingredient ratios based on the specific characteristics of the pineapple you are using.  Process again until the mixture is smooth, then add enough poppy seeds to make the sorbet attractively speckled, and process one last time to distribute the poppy seeds evenly.  You can serve the sorbet immediately as soft-serve, or allow it to chill in the freezer until it reaches a firmer consistency.  Enjoy!

Raw Lemon Poppy Seed Sorbet

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September 15, 2009. Frozen Desserts, Raw.

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