Pineapple and Sage Sorbet with Gingerbread Crumble
- Total time
- 30 minutes
- Preparation time
- 20 minutes
- Portions
- 6
This naturally sweet treat is a tropical, herbal dessert that balances the brightness of
pineapple with earthy sage, creamy coconut milk, and a gingerbread spiced whole wheat cookie crumble.
Directions
1. Infuse sage:
Add the coconut cream to a saucepan and add the sage. Bring to a simmer
and turn off the heat. Let steep for 15 minutes. Remove the sage leaves from
the coconut milk and place into the refrigerator to cool completely.
2. Blend pineapple:
Place the frozen pineapple in the base of a blender along with the cooled
coconut cream and lime juice. Blend until smooth.
Pour into a shallow dish or loaf pan and serve immediately or freeze for 30
minutes to set up slightly. Freeze leftovers and reblend to serve.
3. Bake crumble:
Preheat oven to 350°F (175°C).
In a bowl, whisk flour, ginger, cinnamon, nutmeg, baking soda, and salt.
Add melted butter, honey/maple syrup, and vanilla. Stir until clumps form.
Spread onto a parchment-lined baking sheet and bake for 10–12 minutes,
stirring halfway, until golden and crisp. Cool completely and crumble into
bite-size chunks over scoops of pineapple sorbet.
Ingredients
For the sorbet:
● 1 pineapple, trimmed, cored and cut into bite-sized pieces, and frozen
● 1/2 cup coconut cream
● 1 sprig fresh sage
● Juice of half a lime
For the gingerbread crumble:
● 1 cup whole wheat flour
● 1 teaspoon ground ginger
● ½ teaspoon ground cinnamon
● ¼ teaspoon nutmeg
● ¼ teaspoon baking soda
● Pinch of salt
● 3 tablespoons vegan butter, melted
● 3 Tbsp honey or maple syrup
● 1 teaspoon vanilla extract