Pineapple and Chilli Sorbet

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 750 g pineapple pieces
  • 300 ml water
  • 275 g


Blend the pineapple pieces well, and strain to ensure that the purée is completely smooth.

In a pot, combine the water, sugar and glucose to form a simple syrup. Add the chillies to the syrup and whisk in the pineapple purée. Churn and reserve in the freezer, using a warm spoon to shape 30 g