Sorbet Scoops


4hr 40m
Preparation/cooking time: ca. 40m + Freeze: ca. 240m

Servings
For 4 people


Nutritional Information

Contains 256 Kcal


Ingredients

  • 500 g strawberries
  • 1 bunch lemon balm
  • 50 g icing sugar
  • 0.5 pineapple (ca. 600 g)
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 1 litre water

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  • To make the ice clear, boil the water and leave to cool. Pour the water with the lemon balm leaves into 4 small bowls each approx. 300 ml, place 1 smaller bowl with approx. 100 ml capacity inside each and freeze for about 3 hours.
  • Set aside 2 strawberries for the decoration. Cut the remaining strawberries into pieces and roughly puree with the icing sugar. Place the mixture in a large stainless steel bowl.
  • Cover and freeze for about 4 hours, stirring the mixture well with a whisk 3-4 times during that time.
  • Slice the crown and stalk off the pineapple, rinse 4 nice leaves in hot water, pat dry and set aside as decoration. Cut off the skin and stem and cut the flesh of the fruit into chunks (yields about 400 g). Puree the pineapple with the vanilla seeds and icing sugar, transfer the mixture to a large stainless steel bowl.
  • Freeze: see Strawberry sorbet.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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