Pineapple sorbet with fresh mango
John Torode's refreshing, Asian ice will finish off your meal with a zing
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus chilling and freezing
Vegetarian, Low-fat
- 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.
- 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.
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.
PER SERVING
290 kcalories, protein 1g, carbohydrate 76g, fat 0 g, saturated fat 0g, fibre 1g, sugar 76g, salt 0.01 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1805646/
http://www.bbcgoodfood.com/recipes/1805646/
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Ingredients
- 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
- 1½ tbsp lemon juice
- 1 vanilla pod , split in half lengthways
- 1 cinnamon stick
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus chilling and freezing
Vegetarian, Low-fat
Ingredients
- 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
- 1½ tbsp lemon juice
- 1 vanilla pod , split in half lengthways
- 1 cinnamon stick
PER SERVING
290 kcalories, protein 1g, carbohydrate 76g, fat 0 g, saturated fat 0g, fibre 1g, sugar 76g, salt 0.01 g
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27 December 2011
Elizabeth rated and commented on this recipe
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