Daylight savings has just begun, it is no longer dark when I get home from work (and only mildly darker when I leave). I am able to stop and smell the roses (and this is not just a saying in my case, as my first roses are opening for the season, and it just so happens to be a double delight rose).
It is starting to feel like summer, with the all the extra light, although I would not wish Spring gone too soon – as it is my favourite season.
More fruits are coming back in season, and we can start eating icy cold sorbets again.
As pineapples are one of my favourite fruits, I started making this pineapple sorbet at least a year ago now. It can certainly be eaten by itself, although it also pairs perfectly with this refreshing tropical granita and the fruit salad.
This is certainly a great way to make a fruit salad stand out a bit more and grab attention.
I have tried to plate the fruit salad artistically. It is simpler to serve it in a bowl, but it looks very pretty this way.
I have only tried the sorbet using an ice cream maker and it becomes almost creamy in texture. It’s amazing how the colour changes too, lightening up and becoming whiter as the mixture thickens. I am sure you could make it using the alternate method of removing the mix from the freezer and mixing it every hour for 3 or more hours and returning to the freezer. Although I am unsure as to whether it will result in the same creamy texture.
I am entering this recipe into a competition held by King of Fruit, a Queensland based business that supplies fresh pineapple to most outlets in Australia. I was lucky enough to be sent 3 lovely pineapples to inspire some recipes. If you have a chance, please check it out and vote for me ( I think you only get one vote per email address.)
I have also entered my Herb and Orange Chicken with Pineapple and Capsicum served with Pomegranate, Orange and Baby Spinach Salad recipe into the competition.
Pineapple Sorbet and Tropical Granita with Fruit Salad
Recipe by Anita @ Leave Room for Dessert
Serves: 4 (with some leftover sorbet and granita)
Makes: 1-1.4L sorbet
650g pineapple, cut into pieces
200g sugar (white sugar or castor sugar) (1 cup)
Process the pineapple in a food processor. Place the pureed pineapple, sugar and water into a medium saucepan and cook on medium/high heat until the sugar is dissolved and the mixture comes to the boil (this may be difficult to see as the pureed pineapple can create a layer at the top). Boil for 5minutes, then strain into a bowl or jug. Allow to cool and refrigerate for a few hours or preferably overnight until very chilled.
Churn in ice cream maker according to instructions of machine. Eat straight away or freeze in a sealable container until ready to serve. Lasts at least 2 weeks in the freezer.
150g caster sugar (3/4 cup)
500 ml water (2 cups)
150g pineapple, cut into pieces
100g strawberries, cut in half
100g passionfruit pulp, fresh or frozen
Process the pineapple and strawberries in a food processor. Place the sugar, water, passionfruit pulp and pureed pineapple and strawberries into a medium saucepan (you can use the saucepan that was used for the pineapple sorbet if you want to save on washing up). Bring to the boil on medium/high and continue to boil for 5min. Remove from heat and allow to cool.
Place a piece of muslin cloth over a sieve, place this over a large pan that will take more than 1L of liquid (20cm x 30cm x 5cm). Pour the granita mix into the muslin cloth and allow the liquid to pass through. Use a spoon to help more liquid through, or use your hands to squeeze excess liquid out. If you don’t have muslin cloth, using a sieve on its own will work fine.
Place the pan in the freezer until solid (overnight). Use a fork to scratch the granita into fluffy ice crystals. Return to the freezer for another 2 hours (if longer, place in a sealed container) before serving.
2 slices pineapple, cut into wedges
1-2 apples (I used pink lady apples), cut into slices
2 oranges, peeled and cut into segments
1 punnet (125g) blueberries
1-2 punnets (250g – 500g) strawberries, cut in half or quarters
1-2 bananas, sliced
Mix all fruit together in a bowl or place artistically on a plate.
To serve the Pineapple Sorbet and Tropical Granita with Fruit Salad, prepare the fruit salad and place the pineapple sorbet on top. Place the granita on the fruit salad just before serving.
Any component of this dessert can be served independently.Print This Post