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Fresh Pineapple and Mint Sorbet Makes
approx. 1 litre
You will need 1 pineapple for this recipe.
1 cup (250ml) water
1 cup (220g) caster sugar
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1. Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and allow to cool at room temperature
before refrigerating for a few hours or until
cold.
2. Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
3. Pour mixture into a lamington pan, cover
and freeze until almost set.
4. Remove mixture from freezer and spoon
into the processing bowl fitted with the
universal 's' blade, and process mixture
until smooth.
5. Pour mixture into a loaf pan, cover and
freeze until firm.
Quick Mango Sorbet Makes
approx. 1 litre
1 cup (250ml) water
1 cup (220g) caster sugar
600g frozen mango cheeks, roughly chopped
1½ tablespoons lime juice, cold
1. Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and refrigerate until cold.
2. Using the processing bowl fitted with the
universal 's' blade, process all ingredients
until smooth.
3. Spoon mixture into a loaf pan, cover and
freeze for about 1 hour or until firm.
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