Pineapple Sorbet

Pineapple Sorbet

If you can find commercial frozen pineapple it will save you loads of time!
serves 4
takes 8 hours

1 can pineapple in syrup (850g / 30oz)
mint leaves, optional

1. Drain pineapple, reserving the juice. Freeze pineapple in a container for at least 8 hours or longer. Keep the juice in the fridge.

2. Remove pineapple from the freezer and stand for 10 minutes.

3. Whizz pineapple in the food processor with a few tablespoons of reserved liquid, until you have a lovely sorbet texture. Serve immediattely with a little mint, if using.

Prepare Ahead?

Freeze the pineapple any time, even months in advance. Once you’ve made the sorbet, you can pop it back in the freezer, just give it another quick blast in the food processor, to break up any large ice crystals that may have formed.

Leftover Potential

Will keep in the freezer for months, just remember to whizz again before serving.

Variations

short on time – use pre-frozen berries or mango instead.

peach sorbet – replace pineapple with canned peaches in syrup. Might be a good idea to chop the peaches into smaller chunks before freezing.

pear sorbet – canned pears in syrup would also work well.

pina colada sorbet – instead of using the canning liquid, whizz in a few tablespoons of cocnut milk and white rum.

mojito sorbet -replace canning liquid with white rum and whizz in a small handful of picked mint leaves.

Waste Avoidance Strategy

can pineapple in syrup – keep it in the pantry.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

Problem Solving Guide

pineapple sticking to the freezing container – stand for a few more minutes, or run under warm water from the tap for a few seconds.

pineapple chunks too large for the food processor – stand for a few more minutes.

texture icy – add in a little more canning liquid and keep processing, you actually need the pineapple to start melting a little so you can break up the remaining ice crystals and get the wonderful smooth texture your’re looking for.

too bland? add a little icing sugar to sweeten things up.

Serving Suggestions

Great on its own OR serve with a selection of sorbets and ice creams. I love this teamed with a rich sweet vanilla.

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