Pineapple sorbet

• pineapple↗1

  peeled, cored and cut into chunks

• lime juice↗100ml ml

  (about 3 limes)

• ripe mango↗1

  peeled and thinly sliced, to serve

• caster sugar↗500g g
• lemon juice↗1 ½ tbsp tbsp
• vanilla pod↗1

  split in half lengthways

• cinnamon stick↗1

Step-by-step instructions

1. 1

   Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.

2. 2

   Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer’s instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.