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
light coconut milk
fresh pineapple slices (peeled and cored)
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)
In This Recipe
Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.
Once all the slices are grilled, blitz until smooth.
Bring the sugar and water to a boil and simmer for 5 minutes while stirring.
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.
Put in a suitable container and freeze until ready to serve.