Make this easy tropical sorbet for the perfect light end to a meal. This simple dessert served with fresh mango is great for summer
Ingredients
- 1 pineapple, peeled, cored and cut into chunks
- 100ml lime juice (about 3 limes)
- 1 ripe mango, peeled and thinly sliced, to serve
For the stock syrup
- 500g caster sugar
- 1 ½ tbsp lemon juice
- 1 vanilla pod, split in half lengthways
- 1 cinnamon stick
Method
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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.
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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.