Pineapple and Grenadine Sorbet

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Ingredients

  • 1 lb. 4 oz. (575 g.) ripe pineapple flesh

Method

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. (5