Pineapple Sorbet with Pineapple Sage Blossoms

A survey of my end of summer vegetable garden revealed the scarlet flowers of  a blooming pineapple sage plant, honestly I don't remember planting it or even noticing it last year.  If you rub the leaves it does smell faintly like pineapple so the idea of infusing simple syrup with pineapple sage leaves and flowers for sorbet, a definite weakness of mine, came to me in short order.  The garden is beautiful in the fall with rose hips, sage blossoms, dusty pink sedum, viburnum leaves turning red, flowering rosemary, bright orange zinnias and rose geraniums. I still have a few tomatoes on the vine and last night they were quite good freshly picked in a green salad.  I just can't let my summer love for tropical flavors end, so here I am with pineapple sorbet and a ginger macadamia nut pound cake, check back next week for the recipe.  I don't need an excuse to buy a pineapple but this was a pretty good one.

A few sprigs of pineapple sage into a cooling simple syrup for about 20 minutes combined with cubes of pineapple pureed in a blender and frozen in an ice cream maker and voilà you have a refreshing sorbet.

Ingredients and Directions for Pineapple Sorbet with Pineapple Sage Blossoms


Makes about 1 & 1/2 quarts


1/2 cup sugar
1 cup water
2 large sprigs pineapple sage with blossoms
1 large ripe pineapple
Pineapple sage blossoms for decoration


Bring sugar and water to a boil for several minutes to make a simple syrup.  Set aside to cool and stir in the pineapple sage sprigs.  Let the sage infuse in the simple syrup for about 20 minutes and strain to remove, saving a few of the blossoms to add to the pineapple mixture.

Clean and core the pineapple, cut into chunks and place in a blender with the infused simple syrup and a few of the blossoms.  Puree the pineapple mixture until it is smooth.

Place the pineapple mixture in the refrigerator over night or until well chilled.  Pour the mixture into the container of an ice cream maker and process according to the directions.  Serve immediately or place in the freezer.  If the sorbet is frozen hard let it sit out until softer and blend until smooth or scrape with a fork into a serving bowl.