Author Notes
This sherbet is refreshing, summery and tropical, while the smokiness from the grilled pineapple adds a wonderful depth. A sherbet is usually a sorbet with dairy added which in this instance I replaced with light coconut milk. —heinstirred
Ingredients
- Sherbet
-
125 milliliters
water
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100 milliliters
sugar
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400 milliliters
light coconut milk
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1 tablespoon
lemon juice
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450 grams
fresh pineapple slices (peeled and cored)
-
Pinch
salt
- Garnish
-
a few tablespoons shredded or dessicated coconut – dry toasted in a pan over medium heat until golden brown
-
a few more pieces of grilled pineapple for garnish (optional)
Directions
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Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.
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Once all the slices are grilled, blitz until smooth.
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Bring the sugar and water to a boil and simmer for 5 minutes while stirring.
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Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker.
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Put in a suitable container and freeze until ready to serve.
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