Pomegranate syrup on pineapple banana sorbet

Kalani Adams

 

48 servings

 

24 cups sugar

6 split Hawaiian vanilla beans

6 pineapples

12 ripe bananas

6 tablespoons pomegranate or grenadine syrup

4 cups water

 

Peel core and trim pineapple. Peel bananas.

IN medium saucepan, dissolve sugar in 4 cups of water over moderately high heat. Add vanilla bean and let mixture infuse until cool. Pass though chinois to remove any solids.

 

Puree pineapple and banana in a food processor. Add sugar mixture and process just until mixed. Stir in pomegranate syrup. Pour mixture into ice cream maker and freeze until firm.

Drizzle additional pomegranate syrup before serving.