33
Fresh Pineapple and Mint Sorbet
Makes
approx. 1 litre
You will need 1 pineapple for this recipe.
1 cup (250ml) water
1 cup (220g) caster sugar
2 ½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1. Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and allow to cool at room temperature
before refrigerating for a few hours or until
cold.
2. Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
3. Pour mixture into a lamington pan, cover
and freeze until almost set.
4. Remove mixture from freezer and spoon
into the processing bowl fitted with the
processing blade
, and process mixture until
smooth.
5. Pour mixture into a loaf pan, cover and
freeze until firm.
Quick Mango Sorbet
Makes
approx. 1 litre
1 cup (250ml) water
1 cup (220g) caster sugar
600g frozen mango cheeks, roughly chopped
1 ½ tablespoons lime juice, cold
1. Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and refrigerate until cold.
2. Using the processing bowl fitted with the
processing blade
, process all ingredients
until smooth.
3. Spoon mixture into a loaf pan, cover and
freeze for about 1 hour or until firm.
Recipes continued
