Pineapple sorbet in a pineapple shell
- Total time
- 210 minutes
- Preparation time
- 30 minutes
- Calories
- 195
- Portions
- 6
Good, better, sorbet! Served ice-cold, pineapple becomes a heavenly cool refreshment on hot days. Its delicious flavour melts on the tongue and spreads fruity joie de vivre throughout the body.
Directions
Cut the pineapple in half crosswise in the upper third and cut the flesh out of the entire pineapple without damaging the skin (e.g. with a ball cutter). Cut the flesh into pieces and purée finely with agave syrup and egg white. Fill the pineapple puree into the wells of an egg dicer and freeze for approx. 3-4 hours.
Then put the fruit ice cubes into a powerful blender and blend to a fine sorbet (add a little water if necessary). Form the mixture into balls with an ice cream scoop and freeze them immediately.
Wash the berries and also freeze on a flat plate for 35 minutes. Clean the pineapple skin and freeze.
To serve, place the ice cream scoops, berries and mint leaves in the pineapple bowl and serve immediately.
To melt away!
Your Dole team
Ingredients
1 large ripe pineapple
150 ml agave syrup
1 egg white
150 g raspberries
150 g blueberries
a few mint leaves
Plus: blender, ice cube maker, mixer, ice scoop
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | |
| Calories | 195 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (0.6 g) | |
| Saturated Fat (0.03 g) | |
| Sodium (21 mg) | |
| Total Carbohydrate (42.6 g) | |
| Dietary Fiber (5 g) | |
| Total Sugars (8.9 g) | |
| Protein (2 g) | |
| Calcium (62 mg) | |
| Iron (1.5 mg) | |
| Potassium (384 mg) | |
| Vitamin C (38 mg) | |