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Pineapple sorbet

Pineapple sorbet with fresh mango

Pineapple sorbet

Name: Pineapple sorbet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Asian
Ingredients: 1 pineapple peeled, cored and cut into chunks; 100ml lime juice (about 3 limes); 1 ripe mango peeled and thinly sliced, to serve; 500g caster sugar; 1 ½ tbsp lemon juice; 1 vanilla pod split in half lengthways; 1 cinnamon stick

John Torode

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Serves 8

Easy

Prep: 15 mins

Cook: 10 mins

Plus chilling and freezing

A star rating of 4.6 out of 5.5 ratingsRate

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Make this easy tropical sorbet for the perfect light end to a meal. This simple dessert served with fresh mango is great for summer

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 pineapple

peeled, cored and cut into chunks
100ml lime juice

(about 3 limes)
1 ripe mango

peeled and thinly sliced, to serve

For the stock syrup

500g caster sugar
1 ½ tbsp lemon juice
1 vanilla pod

split in half lengthways
1 cinnamon stick

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Nutrition: per serving

kcal290
fat0g
saturates0g
carbs76g
sugars76g
fibre1g
protein1g
salt0.01g

low

Method

step 1

Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
step 2

Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer’s instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

RECIPE TIPS

TIP

This makes more than you need but it really isn’t worth making sorbet in small batches. It will keep in the freezer for up to two months.

Recipe from Good Food magazine, December 2011

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A star rating of 4.6 out of 5.5 ratings

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