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Recipe 028: Blue Pineapple Sports Sorbet

Okay, this was another bit of a mystery. I made this right before we went on our big vacation, and I can’t find the notes for how exactly to make it. We had some sports drink powder hanging around from a trip to New Zealand, blue pineapple flavoured, and I thought it’d make a good sorbet. I based it off the Serious Eats lemonade sorbet recipe, like I have before. But I’ve been trying to find the brand, and I haven't found one that matches what I remember. Is Blue Pineapple even a real flavour?

Ingredients:

  • 1 cup of sextuple-strength blue pineapple sports drink mix, made with two packets of mysterious NZ knockoff gatorade brand

  • 1 + 1/3 cup of clear corn syrup

  • 1.5 cup water

  • 1/4 tsp kosher salt

  • 1/3 cup granulated sugar

  • ¼ tsp xanthan gum

  • ½ tsp citric acid

Instructions:

  1. Mix the sugar, citric acid, and xanthan gum together in a small bowl.

  2. In a saucepot over medium-low heat, mix the other ingredients together until the corn syrup dissolves. Add the sugar mix and stir until the sugar and xanthan gum dissolves.

  3. Remove from heat and let cool, then chill in fridge for four hours.

  4. Churn until soft-serve consistency, then put in chilled container and freeze overnight.

TASTING NOTES: Initially, I did not have the citric acid in this recipe, and it was waaaaaay too sweet. I think that even with the citric acid it’s too sweet, but some people quite liked it. The consistency was good.

WORTH MAKING: Aaaaaaaaah nah.

Recipe 029: Gummi Bits

This one (and the next) use the almost-double-batch method I detailed in the last email. Here, this one has gummy mixins that’re softened by soaking in soda. I used Sprint Zero, cause that flavour works well with the fruit gummies.

Ingredients:

  • Half of an almost-double-batch, chilled in the fridge

  • A bag of Arizona Ice Tea gummies

  • A can of Sprite Zero

  • 1.25 cups whole milk

  • ½ tsp vanilla paste or extract

  • ¼ tsp marshmellow flavouring

  • ¼ tsp cream soda extract

Instructions:

  1. Cut up the gummies into smaller pieces (I quartered them) and soak them in the soda overnight in the fridge, covered.

  2. Next day, drain the gummies.

  3. Mix vanilla paste, cream soda extract, and marshmellow flavouring together with 1.25 cup of whole milk. Stir well.

  4. Add milk mixture to the portion of the chilled & already-made mix base, stir well, and churn in ice cream machine until soft-serve consistency, about 20 minutes.

  5. Scoop into chilled container and put in freezer overnight.

TASTING NOTES: The gummies stayed nicely soft after the ice cream was frozen, so it was a pleasant chew. The melange of vanilla/marshmellow/cream soda gave it a good vauge counterbalance to the fruity gummies. A success!

WORTH MAKING: You betcha.

Recipe 030: Matcha Passionfruit

An offhand comment about this being a friend’s favourite flavour got me going on this one.

Ingredients:

  • Half of an almost-double-batch

  • Passion fruit pulp/paste, 7 oz / 200 grams

  • 1.5 tbsp clear corn syrup

  • 1/2 tbsp corn starch

  • 1.25 cup whole milk

  • 6 tsp macha powder, as fancy or not as you’d like

Instructions:

  1. In a saucepan, mix the pulp and corn syrup. Heat over medium until it starts to bubble.

  2. Add the corn syrup, whisking rapidly to incorporate it.

  3. Keep the heat on and whisk until the mixture thickens a bit, about a minute.

  4. Let cool, then put in fridge for at least four hours.

  5. Heat milk in a small pot to 170 F.

  6. Remote milk from heat, add in macha powder, whisking well.

  7. Let milk-matcha mix marinate for about five minutes, then strain through a fine strainer to get out the matcha sediment.

  8. Add the matchafied milk to the ice cream base, then chill in fridge for at least four hours.

  9. Once matcha mix is chilled, churn in ice cream machine until it reaches soft-serve consistency, about 20 minutes.

  10. Scoop mix into chilled container, pouring in some of the passionfruit mix with each scoop to layer it in. Chill in freezer overnight.

TASTING NOTES: Good! The matcha part is smooth and isn’t too bitter from the tea. The passionfruit side is a good tart contrast, but it is a bit more icy than I’d like; the corn syrup and starch didn’t do enough to keep it gooey while frozen.

WORTH MAKING: Yeap, though a less icy passonfruit swirl would bring it from good to great.

Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….

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