Pineapple and Chilli Sorbet

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 750 g pineapple pieces
  • 300 ml water
  • 275 g sugar
  • 60 g glucose
  • 3 small red chillies – deseeded and finely chopped

Method

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 quenelles as needed.