Makes about 750 g
600 g pineapple juice (from about 1 pineapple)
1 g xanthan gum
185 g Sorbet Syrup
2 g malic acid
3 g Star Anise Extract
Start to blend the juice in a blender on low speed. Slowly add the xanthan gum and turn to
medium speed. Blend for 1 minute to fully hydrate the gum. Blend in the sorbet syrup,
malic acid, and star anise extract. Blend until fully incorporated. Refrigerate overnight.
Freeze in an ice cream machine and reserve in an airtight container, frozen.