Pineapple Sorbet is a traditional British recipe for a classic pineapple puree ice that's typically frozen and then served in the hollowed-out pineapple shell. The full recipe is presented here and I hope you enjoy this classic British version of: Pineapple Sorbet.
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Ingredients:
1 whole pineapple (about 1.4kg)
6 tbsp lemon juice
4 tbsp orange juice
150ml water
330g sugar
Method:
Peel and core the pineapple then pulp the flesh in a blender. Press through a fine-smeshed sieve to extract the pineapple purée (you need 450ml).
Combine the purée with the lemon and orange juices, water and sugar in a bowl. Stir constantly until all the sugar has dissolved. Turn into a plastic freezer-proof box and freeze (without stirring) until large crystals have formed, but the mixture is still soft enough for a spoon to penetrate.
Spoon into sundae glasses, top with whipped cream and serve. You could also serve in the hollowed-out pineapple shell.
