Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Pineapple sorbet
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling and freezing
- Easy
- Serves 8
Skip to ingredients
- 1 pineapplepeeled, cored and cut into chunks
- 100ml lime juice(about 3 limes)
- 1 ripe mangopeeled and thinly sliced, to serve
For the stock syrup
- 500g caster sugar
- 1 ½ tbsp lemon juice
- 1 vanilla podsplit in half lengthways
- 1 cinnamon stick
Nutrition: per serving
- kcal290
- fat0g
- saturates0g
- carbs76g
- sugars76g
- fibre1g
- protein1g
- salt0.01glow
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.
