Christine Manfield

Pineapple Sorbet with Candied Fruit

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

The best way to obtain fresh pineapple juice is to purée very ripe, sweet pineapples and pass the purée through a fine-mesh sieve. Alternatively, an electric juicer that produces fibre-free juices can be used.

Ingredients

  • 75 g castor sugar
  • 500 ml fresh pineapple juice, strained
  • 1

Method

  1. Whisk the sugar into the pineapple juice with the glacé pineapple and the citron.
  2. Melt the glucose in a bowl over a bain-marie until it becomes liquid and stir into the juice, mixing well.
  3. Churn the mixture in an ice-cream machine according to the manufacturer’s instructions. Store in the freezer.