Excerpt from The Art of Gay Cooking by Daniel Isengart

At the country house in the Hamptons where I got my first break as a private chef, the Columbian housekeeper there occasionally prepared Columbian dishes for herself and let me taste them. Once, when I made an upside down pineapple cake, she asked me to save the core and peels for her. She then showed me how use them to make a delectable Columbian drink called chicha de arroz con piña [the recipe for this drink appears in The Art of Gay Cooking]. Her love of pineapple and cilantro inspired me to make

Pineapple and Cilantro Sorbet

Chill a very ripe pineapple overnight in the refrigerator, peel and core it, cut it into chunks and place it into a blender with a generous handful of fresh cilantro stems and leaves. Blend until smooth, pass it through a fine-mesh sieve and churn it into a soft-serve sorbet in an ice cream maker. Serve immediately as it looses it unctuous quality once it is deep-frozen. This is the most refreshing and simplest sorbet in my entire repertoire. ///

Click to read our full story about Daniel Isengart's latest book, The Art of Gay Cooking.

View other Recipes from The Art of Gay Cooking: