Pineapple Sorbet

Cook time 15 minutes
Servings 4


1 pineapple, cut in half, flesh scooped out and frozen. Reserve pineapple shells for garnish
1 cup of caster sugar
100ml water
1 ½ tsp lime juice
1 lime, zested
1 tsp ginger, minced
Toasted coconut, to garnish (if desired)

Pineapple Sorbet


Make a sugar syrup by bringing the sugar and water to the boil. Allow it to thicken a little before taking off the heat and cooling slightly.

Process the frozen pineapple pieces in a food processor. Mix the sugar syrup, lime and ginger through the pineapple puree and pour into a large tray that will fit into the freezer. Freeze until almost frozen.

Break up the iced pineapple mixture and process again in the food processor.

Place this sorbet mixture into a container and re-freeze until set or pour mixture into the reserved pineapple shells and refreeze. Garnish with toasted coconut, if desired.