Grilled pineapple and coconut sherbet

Recipe from: 31 January 2014
recipes ice cream summer sorbet

Ingredients 6
Servings 2
Time 00:20

Ingredients

  • 125
    ml
    water
  • 100
    ml
    sugar
  • 400
    ml
    light coconut milk
  • 1
    Tbs
    lemon juice
  • 450
    g
    fresh pineapple slices (peeled and cored)
  • Pinch of salt
 

Method

00:15
 
Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.

Once all the slices are grilled, blitz until smooth.

Bring the sugar and water to a boil and simmer for 5 minutes.

Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker. Put in a suitable container and freeze until ready to serve.

Serve topped with the shredded coconut and pineapple slices as garnish (optional)

Recipe reprinted with permission of Heinstirred. To see more recipes, click here.
 

Read more on: ice cream  |  recipes
 

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