Pineapple Sorbet

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 350 g castor sugar
  • 5 g sorbet stabiliser
  • 325 ml water
  • 150 g glucose powder
  • ice bath
  • 320 ml sorbet syrup
  • 680 g pineapple purée
  • 250 ml water


Prepare an ice bath.

To make the sorbet syrup, mix 35 g of the castor sugar with the stabiliser. Place the remaining 315 g castor sugar with the water and glucose powder in a pot and heat to 40°C, stirring continuously using a whisk. Slowly pour in the sugar/stabiliser mixture, stirring all the time. Continue stirring until the mixture reaches 85°C.

Remove from the heat and transfer the mixture to an ice bath. Allow the mixture to cool completely.

To make the sorbet, add the 320 g cooled sorbet syrup to the pineapple purée and water and mix. Once combined, allow the mixture to mature for at least 3 hours, to give the stabilisers and sugars time to bind. Churn the sorbet in an ice cream machine. Store at –10°C in the freezer.

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