Pineapple anc coconut sorbet

So, as promised the recipe for pineapple and coconut sorbet. These two ingredients are always great buddies and this is delicious as is, or I have added a few flavor extras at the bottom. Try them and experiment. As I mentioned in the ice cream and sorbet masterclass, make the mix then freeze a small portion. Don't worry about the whole blend thing, this is just for a taste, check you have your mix right. If it tastes right, go ahead. If it doesn't fix it. Not sure how. ASK ME :)

Tropical Pineapple and coconut sorbet

Ingredients

½ cup light coconut milk

1 pineapple

½ cup caster sugar

2 tsp fresh squeezed lime juice

Method

Place coconut milk and sugar into a saucepan and gently heat to dissolve the sugar. Put aside when sugar is dissolved to cool

Skin and core the pineapple and cut into chunks. Place pineapple, coconut milk and lime juice into a blender or food processor and blend till smooth and creamy. At this stage you can either strain or leave the pineapple flesh in the mix. Totally up to you, smooth or a bit of pineapple texture.  Both are fabulous. Now you can either place mix into an ice cream machine and follow the manufactures instructions or place mix into the freezer and leave till frozen.

Take out, cut into chunks, blend and return to the freezer with plastic cling film cover and lidded (this stops from going icy) I think this process repeated again works a treat, but as all blenders, pineapples and coconut milks can give different results, it will depend. Repeat process till you are happy with the texture.

Store in the freezer with the cling film placed on top and lidded till you are ready to serve.

Added flavors

If you like the texture thing some fresh grated coconut is divine. For this recipe add ¼ cup after blending. Just mix it through.

Angostura bitters (and use Angostura, not the imitations), will bring this sorbet combo to a new level. I go around 10 drops but you can add as little or as much as you like. Yummy

A touch of ginger will also be an amazing addition. Add ½ teaspoon to the coconut and sugar pan, heat, then strain before chilling.

If serving for a dessert top with a sprinkle of popping candy, talk about fun. Don’t tell the guests, let it be a surprise.

A touch of mint lightens this amazing already light combo. Add a few bruised leaves, say 5-8 depending on how minty you want to go, to the coconut milk and sugar mix before heating. Strain when finished and cool

So you have a few serves of the sorbet left over and not sure what to do with it? Put it back in the freezer?…Hell no. Blend with a shot of Angostura Reserva, white rum from Trinidad and enjoy a cheeky cocktail, well why not J

Same recipe, just swapped pineapple for 2 mango's