Pineapple Sorbet


  • 500 g (1 lb 2 oz) peeled, cored and diced Bethonga pineapple (about 1 kg/2 lb 4 oz whole)
  • juice of 1 lime, or to taste
  • 100 g ( oz) caster (superfine) sugar, or to taste
  • 100 g ( oz) liquid glucose


Place the pineapple, lime juice, sugar and glucose in an upright blender and blend until smooth. Depending on the sweetness of the pineapple, you may need to add more sugar or lime juice to taste. Pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze until required.