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
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)
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.
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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