Pineapple Rosemary Sherbet Push-Ups
The garden's bursting with herbs right now, and I knew they wouldn't last forever. Something had to be done, but I'd done it all before - herbed shortbread cookies, herbed sugars, herbed vinegars. Our pantry is overflowing with herb experiments, and I can only use as much as I can use before the flavors dim.
Todd had been steeping pineapple in vinegar for a cocktail (it's called a shrub), and when he combined it with fresh rosemary, I got an idea. I love pineapple sherbet, and I thought that it would handle that rosemary flavor well, just like the cocktail he'd made. The last bit of inspiration came from Matt Armendariz.
I'd been picking over Matt's new book On a Stick!, imagining the carnival-like atmosphere I could bring to a summer party with the smell of frying funnel cakes and corndogs, or barbequed chicken, and scotch eggs. Wait, scotch eggs? That's right, On a Stick! is filled with easy-to-follow steps for all sorts of party foods, silly to sophisticated. From chicken and waffles to scotch eggs (filled with tiny hard boiled quail eggs), Matt's finger food bonanza is a fantastic source for events, fairground themed or not. His creative use of sticks, picks, wands, skewers, and branches adds visual texture to every meal, and makes seemingly ho-hum snacks (hello, pizza!) a little less that.
I knew I wanted to make the sherbet on a stick, but my ice cream pop molds were in storage, so I had to think creatively. After a quick internet shopping spree, I became the proud owner of reusable push-up containers. I whipped up the sherbet base and froze it in my ice cream maker, and after letting it sit for a couple of hours to firm up, I filled the push-up containers. They slept undisturbed overnight and presto! Pineapple rosemary sherbet on a stick!
Pineapple Rosemary Sherbet
1/2 pineapple, peeled, cored and cubed
1/4 c rosemary syrup (recipe follows)
2 c milk
- Using an immersion blender (or a regular blender), puree the pineapple until completely smooth.
- Add the rosemary syrup a teaspoon at a time (until it reaches the strength you want).
- Add the milk and blend until thoroughly combined.
- Freeze it in your ice cream maker according to the manufacturer's instructions.
1/4 c sugar
4 - 5 T water
2 - 3 sprigs fresh rosemary
- In a small saucepan, combine the sugar and water.
- Heat on medium, stirring to dissolve the sugar crystals. If necessary, add more water to dampen the sugar.
- When the sugar crystals are completely dissolved, turn off the heat and add the rosemary to the syrup and allow to steep for 10 minutes.
- Remove the rosemary from the syrup and taste for flavor. Make sure the syrup is sweet but not piney or resiny.
Note: Use the base as quickly as you can after making it. I let mine sit for 24 hours in the fridge and the rosemary got progressively bitterer and piney.