Pineapple Sorbet

Ingredients:

1 pineapple, peeled, cored and cut into chunks

100ml lime juice (about 3 limes)

For the stock syrup:

500g caster sugar

1.5tbsp lemon juice

1 vanilla pod, split in half, lengthways

1 cinnamon stick

Method:

1. Put the pineapple into a blender or a food processor and blitz to a puree. 

2. To make the stock syrup, put all the ingredients in a large pot with 500ml water. Slowly bring it to the boil and stir until the sugar has dissolved, then remove from the heat.

3. Tip the pineapple puree and the lime juice into the syrup and stir well.  Leave to cool, then strain.

4. Churn the strained liquid in an ice-cream maker following manufacturer’s instructions.  Place in a container and freeze.