Tropical Cocktail Sorbet

Carlene Thomas RDN
Carlene Thomas RDN
December 7, 2021
Want to add a range flavors to sorbet while keeping it creamy? The Anova Precision Oven’s sous vide mode allows for very delicate ingredients, such as ginger and nutmeg, to be added to a sorbet base without needing to heat the mixture so high that it distorts their flavor. Notes: You can use the recipe below as a template for other flavors and fruits. The 1 1/2 hour prep time includes time for chilling the base. Don’t forget to freeze your ice cream maker’s canister ahead of time!
Prep Time
Cook Time
Tropical Cocktail Sorbet
2 lb
fresh pineapple chunks
8 oz
peeled navel orange segments
1.5 cups
full-fat coconut milk
1.25 cups
granulated sugar
1.5 Tbsp
dark rum
½ tsp
kosher salt
2 to 3 inches
peeled ginger, thinly sliced
cinnamon sticks
Freshly grated nutmeg, for serving

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear

2. Blend Fruit

Combine the pineapple, orange segments, coconut milk, sugar, rum, and salt in a blender. Blend on high speed until smooth, about 2 minutes.
Blend Fruit

3. Add Spices

Transfer to an oven-safe container with a lid. Add the ginger and cinnamon. If desired, you can also add a dried chile for heat. Cover.
Add Spices

4. Infuse

Transfer to the oven and cook for 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
01:00 Timer

5. Chill and Churn

Transfer the container to the refrigerator and chill until it is about 40°F (4°C). Churn in an ice cream machine according to the manufacturer’s directions. Serve topped with freshly grated nutmeg.
Chill and Churn
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