Pineapple Sorbet
- RECIPE MAKES: 4
- PREP TIME: 10 min
- COOK TIME: 1hr 20 min
Summer is here and what better way to kick off the season than with this refreshing, easy to prepare sorbet. Save the leftover sugar syrup for another fruit; there are many options available, just check out what your local supermarket stocks….enjoy!
Sugar Syrup
Combine sugar and water in a medium saucepan, heat gently, stirring occasionally, until sugar dissolves. Bring to the boil, reduce heat to medium, simmer briskly; 20min, or until mixture resembles a “syrup” consistency. Pour into a glass jar or bottle. Place in a refrigerator; 1hr, until cold.
Pineapple Sorbet
Place frozen pineapple into a food processor, pulse to crush, slowly add syrup. Continue pulsing until mixture comes together as a sorbet like paste. Serve immediately in bowls, or store in a freezer until desired.
PROTEIN FREE
TOP TIPS
Fresh pineapple may also be used. Simply cut into cubes, and freeze. Remember to weigh the frozen fruit before preparing the sorbet.
Most frozen fruits work well – mango and mixed berries make delicious sorbet and are readily available in most supermarkets.
Use the processor in quick bursts, the blades heat quickly, and this may melt the sorbet. If this does happen, re-freeze sorbet in bowls; 10min, and serve immediately.
- 1 ¼ cups white sugar
- 2 ½ cups water
- 500g frozen pineapple cubes
- ½ cup sugar syrup
