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Pineapple, Mint and Chilli Sorbet

Pineapple, Mint and Chilli in 3 black bowls on a tray Sorbet
Pineapple, Mint and Chilli in 3 black bowls on a tray Sorbet

Pineapple, mint and chilli sorbet is so refreshing and the perfect cold dessert to finish a delicious spicy Asian menu. If you’ve ever made a sorbet only to find that’s it’s too hard and icy, or slushy then we’ve got the problem solved for you.

No more super hard and icy sorbet that is unscoopable, what we have is a smooth and light melt on the tongue texture that’s almost creamy even though there is no cream, or milk in the recipe. 

This sorbet is cooling, with a fresh pineapple flavour lifted with fresh mint and just a little prickle of heat on the tongue with fresh chilli. It looks great flecked with the bright green of the mint and little flecks of red chilli.

Pantry

caster sugar

Shopping List

fresh pineapple
mint
chilli
glucose syrup

We teamed our sorbet with a starter of fabulous Thai chicken larb  . Sorbet is a wonderful way to finish an Asian, or for that matter any spicy meal, the sorbet is cooling and refreshing yet super easy to prepare.

Pineapples

We live in the hinterland of the Sunshine Coast in sunny Queensland, Australia which is one of our biggest pineapple growing regions. Look for pineapples with a sweet aroma and a slight ‘giveʼ when you gently press the skin.

Pineapples ripen from the bottom up so the skin should be a golden yellow colour which indicates the sugar levels though, there are varieties grown that stay green so it helps to know the variety of pineapple. Apparently there are no less than 37 different types of pineapples grown across the world. Who knew!

Preparation

Peel and core your pineapple then blend till the flesh is smooth. Make your sugar syrup and add the chilli while hot to infuse. Finally mix the purée, syrup and mint together and Voilà, you’re ready to pour into the ice cream machine….too easy!

Chilli and Mint

Weʼve used long red chillies in this sorbet. The chilli gives a mild ‘prickleʼ on the palate but weʼve also made it with hotter jalapeño chilli that gives a real ‘tingleʼ on your tongue. Slice mint very finely by stacking plucked leaves and slicing.

Glucose and Sugar

Glucose syrup improves the texture of the final sorbet, and prevents it from freezing into a solid block. Put simply the molecules in glucose stop the other sugars from crystallising, which creates that gritty, icy texture you sometimes find in your sorbet. Not only does glucose create a smoother and creamier end result, it adds body and stability, making it more resistant to melting and refreezing.

Sugar doesn’t just sweeten sorbet it’s also responsible for the sorbet’s structure. When sugar is dissolved in water you get a syrup with a lower freezing point than water alone and the sweeter a syrup is the lower the freezing point becomes.

As water starts to freeze in a syrup the unfrozen water becomes, in effect, a more concentrated syrup. This process continues as it starts to freeze until you have a bunch of small ice crystals in a sea of syrup so concentrated that it will never really freeze.

Watch How To Make Pineapple, Mint and Chilli Sorbet

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What’s your favourite sorbet flavour? We would love to hear from you in the comments below when you make this refreshing pineapple mint and chilli sorbet.

pineapple, mint and chilli sorbet
Yield: 6 serves

Pineapple, Mint and Chilli Sorbet - Gluten Free

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This refreshing sorbet is quick to prepare and makes a great dessert after a spicy Asian meal.

Ingredients

Sugar syrup

  • 300ml  water (10 fl ounces)
  • 200 g white sugar (7 ounces)
  • 50 g liquid glucose ( 1 3/4 ounces)
  • 1 long red chilli very finely sliced seeds optional
  • about 50 mint leaves plucked and very finely sliced

Pineapple

  • 1 medium ripe pineapple peeled, hard core removed and chopped

Instructions

  • put water, sugar and glucose in medium saucepan and heat till sugar dissolves
  • remove pan from stove and add chilli to infuse
  • place syrup in the fridge till cold
  • purée the pineapple in a blender until smooth - you will need 500ml (1 pint)
  • mix cold syrup, pineapple puree and mint together
  • pour into ice cream churner according to manufacturers instructions
  • when churning has finished tip sorbet into a plastic container and freeze till set
  • serve and enjoy!

Notes

  • sorbets are best eaten within a week or so

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 169Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 358mgCarbohydrates 21gFiber 7gSugar 8gProtein 9g

Nutritional information provided here is only intended as a guide.

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