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  • 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

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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Comments, questions and tips (3)

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Overall rating

A star rating of 4.6 out of 5.5 ratings
Clare Paterson avatar

Clare Paterson

question

how long does it take to set fully ?

lulu_grimes avatar
lulu_grimes

Hi, It's best to leave it overnight to fully freeze. Lulu

Rossdmurray2

Loved this recipe. Delicious combination of flavours. Highly refreshing. Made it to complete a Thai meal. I used vanilla extract and tinned pineapple too, so it was cheap and easy.

elizabeth60

A star rating of 3 out of 5.

Not sure about the addition of cinnamon and vanilla. It is very refreshing but has a rather unusual taste. Will make again but with no spices

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