Pineapple sorbet with fresh fruit

Dive into the tropics with our luscious pineapple sorbet paired with fresh fruit! This low-cost vegan dessert will be your go-to refreshing treat this summer.

Serves: 4

Time to make: 35 mins , plus overnight chilling

Ingredients

More weights & measures

1 medium pineapple, peeled, cored and cut into chunks
1 lime, zest and juice
1 lemon, zest and juice
handful fresh basil or mint leaves, plus a few extra small ones to garnish
¼ cup white caster sugar
2 cups mixed fresh fruit, to serve (we used finely diced banana, kiwifruit and passionfruit)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 You’ll need to make the sorbet at least a day before serving. In a blender, place all the ingredients apart from the fresh fruit for serving. Add ¾ cup water and blitz until smooth. Pour into a container (the bigger the better) with a lid and place in the freezer overnight until frozen. If you have plenty of ice cube trays, freezing the mixture in them will make the process faster.

2 A couple of hours before serving, remove sorbet mix, defrost slightly, then chip into chunks to fit back into the blender. Blitz to a slushy consistency. Return sorbet to the container and freeze for another hour or until it reaches a scooping consistency that’s not too sloppy.

3 Serve scoops of sorbet with fruit in chilled glasses and garnish with remaining leaves.

Nutrition Info (per serve)

Calories 129 cal

Kilojoules 541 kJ

Protein 1.4 g

Total fat 0.5 g

Saturated fat 0 g

Carbohydrates 27.1 g

Sugar 26.9 g

Dietary fibre 4.6 g

Sodium 4 mg

Calcium 48 mg

Iron 0.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.