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Pineapple sorbet

by Christina Julia

Pineapple sorbet

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 850ml/1pt 8fl oz unsweetened pineapple juice
  • 375g/13oz granulated sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 1 egg white, lightly beaten


  • Stir the pineapple juice and sugar
    in a large pan over a low heat
    until the sugar has dissolved. Bring
    to the boil, reduce the heat and
    simmer for 5 minutes. Skim off any
    scum that rises to the surface.
  • Stir in the lemon juice and pour
    into a metal tray. Cover with a
    sheet of greaseproof paper and
    freeze for 2 hours.
  • Transfer the mixture to a blender or
    food processor, and purée to a
    slush, then return to the tray and
    put the tray back in the freezer.
  • Repeat the beating and freezing
    twice more, then beat for a final
    time, adding the egg white.
    Process until smooth. Return to the
    tray, cover with greaseproof paper
    and freeze until firm.

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