Pineapple and Grenadine Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Peat Inn, Peat Inn,

Chef/proprietor David Wilson


  • 1 lb. 4 oz. (575 g.) ripe pineapple flesh
  • sherry glasses Grenadine
  • 3 oz. (75 g.) icing sugar
  • 1 dessertspoon liquid glucose


Slice both ends off the pineapple. Peel the pineapple, removing any black spots from the flesh. Slice into thick rings and core.

You require 1 lb. 4 oz. (575 g.) of flesh, so weigh it to check. Chop and put into liquidiser or food processor. Add the Grenadine, icing sugar and liquid glucose. Liquidise again.

Strain the mixture through a conical strainer. Place into ice cream machine or deep freeze. If using the deep freeze, take out from time to time and stir.