Frozen Fruit Sorbet
- Gluten free
Ingredients
- 1 small can (440g) crushed pineapple in natural juice
Variations
Banana sorbet: Blend 3 ripe bananas (frozen)
Blueberry sorbet: Blend 1 cup blueberries (frozen), 1 ripe banana (frozen) plus 2 tbsps low-fat milk
Mango sorbet: Blend the flesh of 1 mango (frozen), plus the juice of 1 lime
Tropical sorbet: Blend half a 440g can of crushed pineapple in natural juice (frozen), plus 1 ripe banana (frozen) plus the pulp of 1 passion fruit
Method
- Remove contents from can, drain and place fruit in freezer overnight.
- Roughly chop frozen fruit and place in food processor.
- Process until fruit becomes granular. Scrape down sides of bowl with a spatula and process again. Repeat 4-5 times until fruit mixture is a smooth, thick and creamy texture.
- Spoon into bowls and serve immediately with fresh fruit, if desired.
Hint
Sorbet can be frozen in an airtight container; remove from freezer 30 minutes before serving to soften.
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Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 453 kj | 206 kj |
| Protein | 1 g | 0.5 g |
| Fat, total | 0.2 g | 0.1 g |
| — saturated | 0 g | 0 g |
| Carbohydrate | 23 g | 11 g |
| — sugars | 23 g | 11 g |
| Sodium | 9 mg | 4 mg |
| Fibre | 4 g | 2 g |