This sorbet is the perfect recipe for using up the poached pineapple leftover from his pineapple upside-down cake in the June 2014 issue of delicious.
Ingredients
400g poached pineapple (from Glynn’s pineapple upside-down cake recipe – June issue of delicious. magazine)
100ml strained pineapple poaching liquid (see recipe as above)
100ml stock syrup (see Know-how)
Method
1. Put the poached pineapple and poaching liquid in a blender and whizz until smooth, then whisk in the stock syrup.
2. Churn the mixture in an ice-cream machine according to the manufacturer’s instructions until it reaches a sorbet consistency. If you don’t have an ice-cream machine, pour the mixture into a freezerproof container and freeze until crystals form. Whisk to break up the crystals, then refreeze for an hour. Whisk again, then repeat twice until smooth. Transfer to a freezerproof container and store in the freezer until needed. It will keep for up to 6 months.
Nutrition
PER SERVING 75kcals, 0.1g fat (trace saturated), 0.2g protein, 18.5g carbs (18.5g sugars), trace salt, 1g fibre
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