Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple

Ingredients

• 1 cup chopped (3/4-inch pieces) fresh pineapple (about 5 ounces)
• 2 teaspoons granulated sugar
• 1 cup warm water
• 0.25 cup plus 1/2 teaspoon kosher salt, divided
• 1 (20-ounce) can jackfruit in syrup, drained
• 1 (8-ounce) can pineapple juice
• 1 (12-ounce) can Ale-8-One soda or good-quality ginger ale, chilled

Steps

1. Preheat oven to broil with oven rack about 6 inches from heat. Spread pineapple pieces evenly on a baking sheet lined with aluminum foil; sprinkle evenly with sugar. Broil in preheated oven until charred in spots, 15 to 17 minutes. Remove from oven; let cool completely, about 30 minutes.
2. Whisk together 1 cup warm water and 1/4 cup salt in a medium bowl until salt is dissolved. Add jackfruit, and stir 30 seconds. Drain and discard saltwater.
3. Combine drained jackfruit, pineapple juice, and remaining 1/2 teaspoon salt in a blender; process until smooth, about 1 minute. Pour mixture though a fine wire-mesh strainer into a medium bowl. Carefully stir soda into mixture.
4. Pour jackfruit mixture into an ice cream maker; process according to manufacturer's instructions. Serve immediately for a soft-serve consistency, or transfer to a shallow container, cover, and freeze until firm, about 3 hours. Garnish with charred pineapple just before serving.