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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Dive into the tropics with our luscious pineapple sorbet paired with fresh fruit! This low-cost vegan dessert will be your go-to refreshing treat this summer.
1 You’ll need to make the sorbet at least a day before serving. In a blender, place all the ingredients apart from the fresh fruit for serving. Add ¾ cup water and blitz until smooth. Pour into a container (the bigger the better) with a lid and place in the freezer overnight until frozen. If you have plenty of ice cube trays, freezing the mixture in them will make the process faster.
2 A couple of hours before serving, remove sorbet mix, defrost slightly, then chip into chunks to fit back into the blender. Blitz to a slushy consistency. Return sorbet to the container and freeze for another hour or until it reaches a scooping consistency that’s not too sloppy.
3 Serve scoops of sorbet with fruit in chilled glasses and garnish with remaining leaves.
Calories 129 cal
Kilojoules 541 kJ
Total fat 0.5 g
Saturated fat 0 g
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