Desserts

Refreshing Bethonga Gold Pineapple Sorbet

A fresh twist for a palate pleasing sorbet!

Serves 6 (makes 1.5L).
Prep Time: 35 minutes.
Freezing Time: 8 hours.

Preparation Only

Ingredients

• 1 Bethonga Gold pineapple (about 800g flesh)
• 150g caster sugar
• Juice of 1/2 lemon
• 1 egg white
• Small mint leaves to decorate (optional)

Preparation Instructions

• Put sugar in a saucepan with 200ml water. Heat gently to dissolve sugar, stirring regularly. Pour into a bowl, leave to cool, then chill.
• Meanwhile, roughly chop pineapple flesh and put in a food processor. Process until smooth. Pour in syrup and lemon juice, pulse once to mix. Transfer to a freezer-proof container, freeze for about 4 hours, or until mushy.
• Return to food processor, process until smooth. Return to container. Whisk egg white until frothy, stir into sorbet. Freeze for about 4 hours.
• If you have an ice cream machine simply add chilled syrup, crushed pineapple and lemon juice and churn until thick. Add whisked egg white and churn until firm enough to scoop.
• Serve in scoops, decorated with mint leaves, if liked.