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Roger Vergé

Pineapple Sorbet

Sorbet à l’ananas

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Cuisine of the Sun
Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 1 very ripe, fresh pineapple
  • 100 g (3½ oz) caster sugar or icing sugar

Method

  1. Cut the top off the pineapple complete with its leaves. Put it into the refrigerator to chill. Hollow out the pineapple with a small knife, taking care not to pierce the outside shell which should be 1 cm (½

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