Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pineapple Sorbet

Ingredients

1/2 cup water

3/4 cup sugar

1/4 cup karo syrup

1 Tbsp fresh lemon juice

1 large ripe pineapple, rind and core removed and cubed, approx. 5 cups

 

Minted Cookie

1/2 cup            Butter

1 /4cup            Sugar

1 medium        Egg

1/2tsp               mint extract

1 tsp                Vanilla extract

1 1/2  cups       Flour

1/4 tsp.             Baking powder

10                    peppermints, crushed*

Instructions

Make a simple syrup by placing the water and sugar in a small sauce pot and heat until the sugar is completely dissolved. Cool the syrup completely.

Place the simple syrup, karo syrup, lemon juice and pineapple in a blender. On high speed, puree the mixer until it is smooth. Strain the mixture through a fine strainer and refrigerate for one hour.

Following the manufacturer’s directions of an electric ice cream machine, freeze the liquid. Remove from the ice cream maker and store covered in the freezer for 2 hours before serving. The sorbet may be made and held in the freezer for one week.

Yield: 1 quart

 

Minted Cookie

Preheat oven to 350 degrees.

Cream butter and sugar; beat in egg and extracts. Sift flour and baking powder together, stir into mixture. Refrigerate about 1 hour, or until dough is firm enough to roll. On a floured surface, roll to 1 /8-inch thickness and cut with cookie cutters. Sprinkle the tops with the crushed peppermint pieces. Bake 10-12 minutes.

Yield: 12-16 cookies

To serve, scoop the sorbet into serving dishes and place 1-2 cookies along side of the scooped sorbet.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more