Strawberry and pineapple sorbet

Total time: 4hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 273 Kcal, 1g Protein, 63g Carbohydrates, 1g Fat


  • Strawberry sorbet
  • 125 g icing sugar
  • 500 g strawberries
  • Pineapple sorbet
  • 0.5 pineapple (approx. 600 g)
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 50 g icing sugar

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  • Strawberry sorbet

    Set aside 2 strawberries for the decoration. Cut the remaining strawberries into pieces and roughly puree with the icing sugar. Transfer the mixture to a wide stainless steel bowl. Cover and freeze for approx. 4 hrs., stirring the mixture 3-4 times with a whisk.
  • Pineapple sorbet

    Cut the pineapple fruit into pieces (yields approx. 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.
  • Serve:

    Place the ice cream bowls in the fridge approx. 15 mins. prior to serving. Loosen the sorbet from the bowls, freeze again if necessary. Shape the sorbets into balls using an ice cream scoop, serve in bowls.

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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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