Pineapple sorbet

10-30 minutes 400 kcal or less chinese banquet christmas cinnamon stick cinnamon sticks dessert dinner party entertaining festive frozen dessert fruit ice ice cream make ahead mango mangoes masterchef pineapple pineapples pudding quick sorbet tropical fruit vanilla pod vanilla pods xmas

N/A

Source

Ingredients

1 pineapple , peeled, cored and cut into chunks

100ml lime juice (about 3 limes)

1 ripe mango , peeled and thinly sliced, to serve

500g caster sugar

1 ½ tbsp lemon juice

1 vanilla pod , split in half lengthways

1 cinnamon stick

Method

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.