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Pineapple sorbet with extra virgin olive oil & fleur de sel
Pineapple sorbet with extra virgin olive oil & fleur de sel
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Prep Time:
240 minutes
Cook Time:
5 minutes
Total Time:
245 minutes
Indulge in vibrant West Coast sorbets.
Ingredients:
  • 1.5kg ripe pineapple, peeled, cored, chopped
  • 220g caster sugar
  • 125ml olive oil
  • Sea salt flakes, to sprinkle
Instructions:
  • Blend the pineapple until smooth in a blender. Strain through a fine sieve, pressing to extract the puree. Discard solids. Match the puree quantity with 1 cup (220g) sugar for each 1 liter (4 cups) of puree.
  • In a saucepan over medium heat, heat 1 cup (250ml) of fruit puree. Stir in all the sugar and simmer until the sugar dissolves. Mix in the rest of the pineapple puree. Refrigerate for 1 hour until cold.
  • Transfer the mixture to a shallow container and freeze until just frozen at the edges. Beat with an electric mixer, return to the container, and freeze again. Repeat 2-3 times until firm. Alternatively, use an ice cream machine as per the manufacturer's instructions.
  • When ready to enjoy, spoon the sorbet into bowls, generously drizzle each serving with 1 tablespoon of olive oil, and finish off with a sprinkle of sea salt flakes.

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