Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Syrup. Bring the sugar and water to the boil, take off the heat, scrape in the vanilla seeds, add the pod and cover. Leave until cool, then lift out the pod.
- 2
Prepare the pineapple. Cut off the top, base and skin, dig out the brown eyes, quarter it lengthways and cut away the woody core. Chop the flesh; you need about 800 g.
- 3
Blend. Blend the pineapple with the vanilla syrup, lime juice and corn syrup until completely smooth, then sieve out any fibres.
- 4
Chill. Cover and chill for at least 3 h.
- 5
Churn and freeze. Churn for 20-25 min, then freeze for at least 2 h. Serve in scoops with a few fresh pineapple pieces.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
Free sugars
20.6 g per serving
41.2 % of the 50 g daily maximum · 82.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
- large sharp knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 96 kcal |
| Protein | 0.1 g |
| Carbohydrate | 25.1 g |
| of which sugars | 23.7 g |
| of which free sugars | 20.6 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.7 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
