You know how sometimes they discover forgotten recordings or tv shows? Well this is like one of those. We made this sorbet almost a month ago and we only got round to eating it last week. I don’t know what took us so long and it kind of just got lost in our freezer.
The idea for making this came around because I was fed up throwing out a tin of pineapple. We sometimes make our own pizzas and we buy a tin of pineapple, we only end up using a few bits each and then we are left with a tin. We always have good intentions of eating it and it never happens. As I hate cooked fruit anything like that was out of the window so after a bit of research I came across this recipe and tweeked it a little. You could use any fruit you want. Any berries would be lovely and fresh fruit works just as well as tinned. It’s also a great recipe as you don’t need an ice cream maker.
Scroll down for the recipe.
You will need:
1 tin of pineapple, drained
2 tablespoons fresh lemon juice
200g caster sugar
Place pineapple and lemon juice in a food processor; process until smooth.
Add sugar; process 1 minute or until sugar dissolves.
Freeze mixture, in a freeze proof container for 3 hours or until it is hard on the outside but slushy in the middle.
Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.
It may take overnight to freeze, just keep an eye on it.
Serve in glasses.