Glynn Purnell’s pineapple sorbet
- June 2014
- for 8 people
- Hands-on time 25 min, plus freezing
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.
PER SERVING 75kcals, 0.1g fat (trace saturated), 0.2g protein, 18.5g carbs (18.5g sugars), trace salt, 1g fibre
Know-how Make a stock syrup by simmering equal quantities of caster sugar and water until melted. Store in the fridge to add to cocktails or to blend with fruit to freeze into quick sorbets or granitas.
Make Ahead The sorbet will keep in the freezer for up to 6 months.
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