As a ginger fanatic, I am absolutely dying to make this Pineapple Ginger Sorbet I saw on foodgawker today:
http://www.phoo-d.com/2009/08/pineapple-ginger-sorbet.html
Ingredients:
1/2 ripe pineapple, skinned, cored, and cut into chunks (Approx. 2 cups of pineapple puree)
1/2 cup water
1/8 - 1/4 cup sugar (I used cane sugar and it was wonderful)
1 lime, juiced
1/4 cup candied ginger chunks
I have erythritol, stevia, and agave all at my disposal. What do you think would work best, both in the sorbet and for candying the ginger? I was thinking a combo of erythritol and stevia would probably work best for the ginger, although I've never tried candying with it. My biggest pet peeve with erythritol is the cold aftertaste, but I don't think this would matter in this recipe, so I could use it in the sorbet as well if you think that would work the best (and that would give it the lowest glycemic index, as well).
Thoughts? Thanks, everyone!
