Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Pineapple Sorbet served
Sweet and acidic pineapple sorbet made from fresh fruit

Tropical pineapple sorbet

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
When making pineapple sorbet, we encounter an interesting enzymatic effect: the bromelain enzyme in pineapple breaks down proteins. Although there are no milk proteins or gelatine in this sorbet, this enzyme also affects the sensation in the mouth, causing a tingling freshness. The pure fruit flavour and the silkiness of the sugar syrup make this dessert the perfect finish to a heavy meal.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Blender
  • Ice cream maker or freezer-safe bowl

Instructions

1 ✓

Make a syrup from the water and sugar (boil together until dissolved). Let it cool completely.

Tip: Hot syrup would 'cook' the fresh flavour of the pineapple, which is why it must be cooled.
2 ✓

Dice the pineapple and blend into a purée. If you want a truly fine texture, pass it through a sieve.

Tip: Do not use the woody core of the pineapple, as it remains fibrous and hard even in the ice cream.
3 ✓

Mix the pineapple purée, cold sugar syrup, and lime juice.

Tip: The acidity of the lime 'amplifies' the pineapple flavour and counterbalances the sweetness of the sugar.
4 ✓

Freeze in the usual way (in a machine or by stirring).

Tip: Since it has a high water content, it can become very hard stored in the freezer. Let it stand on the counter for 10 minutes before serving.

Recipe FAQ

Why does the juice separate from the pulp when freezing?
This is natural sedimentation. Frequent stirring during freezing prevents this.
The sorbet turned out bitter.
If you blend fresh pineapple for too long, it can sometimes oxidise or the seeds can add bitterness. Work quickly.

Ingredients

  • 500 g Fresh pineapple (cleaned)
  • 150 g Granulated sugar
  • 120 ml Water
  • 30 ml Freshly squeezed lime juice