Pineapple sorbet

Pineapple sorbet

Piña

By
From
My Abuelo's Mexican Feast
Makes
1.5 litres

Ingredients

Quantity Ingredient
115g muscovado sugar
125ml agave syrup
1 teaspoon vanilla bean paste
800g fresh pineapple, cored and cut into chunks, plus extra pieces to garnish
or 800g tinned unsweetened pineapple pieces, drained, plus extra pieces to garnish
mint leaves, to garnish (optional)

Method

  1. Place all the ingredients, except the mint leaves, in a blender or food processor and blend for 1–2 minutes or until smooth. You can do this in batches if you need to.
  2. If you have an ice-cream maker, pour the mixture into a bowl and cover tightly with foil. Place in the freezer for around 1 hour or until quite cold but not yet freezing.
  3. Place the mixture in your ice-cream maker and follow the manufacturer‘s instructions.
  4. If you don‘t have an ice-cream maker, pour the mixture into a bowl and cover tightly with foil. Place in the freezer for about 4 hours or until partially frozen.
  5. Scrape the pineapple mixture into a blender or food processor and blend for 1–2 minutes. Pour it back into the bowl, cover and return to the freezer. Repeat the beating and freezing process 2–3 times or until the frozen mixture reaches a sorbet consistency.
  6. Freeze overnight. Serve with small chunks of fresh pineapple and mint leaves, if desired.
Tags:
Mexican
Latin
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