Serves 8
25 min
Pineapple Sorbet
Recipe GLPRaf2b7c289a8993
A refreshing frozen dessert that captures the tropical essence of fresh pineapple, brightened with lime and lemon juice, and subtly infused with vanilla and cinnamon. This vegan sorbet is perfect for warm days and serves eight guests. Preparation takes about 25 minutes before freezing.
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Ingredients
1 fresh pineapple, peeled, cored, and cut into chunks
500g caster sugar
1 vanilla pod, split lengthwise
1 cinnamon stick
100ml fresh lime juice (approximately 3 limes)
1½ tablespoons fresh lemon juice
1 ripe mango, peeled and thinly sliced, for serving
Directions
Process the pineapple chunks in a blender or food processor until you achieve a smooth purée. Set aside.
In a large pot, combine the caster sugar, vanilla pod (split lengthwise), cinnamon stick, and 500ml of water. Place over medium heat and bring slowly to a boil, stirring occasionally until the sugar is fully dissolved. Once the sugar has dissolved, remove from heat and allow the syrup to cool completely.
Add the pineapple purée and lime juice to the cooled syrup, stirring well to combine thoroughly. Strain the mixture through a fine-mesh sieve to remove any pulp and spice solids.
Pour the strained mixture into an ice cream maker and churn according to the manufacturer's instructions until frozen. Transfer to a freezer-safe container and freeze until firm.
Alternatively, if you do not have an ice cream maker, pour the strained mixture into a shallow freezer tray. Freeze for about one hour until it begins to set, then use a fork to break up the ice crystals. Repeat this process every hour for 3–4 hours until the sorbet reaches a scoopable consistency.
Serve the sorbet in chilled dessert glasses or bowls, topped with the fresh mango slices.
