- 1 pineapple, peeled, cored and cut into chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 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
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.
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.