Make Refreshing Sorbet With Frozen Pineapple

We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes to get in front of the pre-Carnival prep!

This is our last issue of Deliciously Healthy! We hope that you’ve had a delicious but healthy journey in the run up to Carnival. Look out for our Detox series next week.

ORANGE-PINE SORBET

This easy, two-ingredient sorbet is a refreshing dessert or snack for our hot, dry-season weather. The popular combination of orange and pineapple is a classic because of the balance between sweet and tart. Don’t worry about removing the core, the pineapple gets blended so smoothly that you won’t even notice it’s there.

If you don’t have orange juice on hand then, substitute with another type of citrus juice. Grapefruit, lime, lemon and even passion fruit would complement the pineapple. This sorbet is a healthy alternative to a much-craved scoop of ice-cream after dinner. Serve with fresh fruit for a light dessert or plain greek yoghurt if you feel like being a bit more indulgent.

Yields6 Servings
Total Time10 mins
INGREDIENTS
 2 ½ cups chopped, frozen pineapple
 ¾ cup orange juice
DIRECTIONS
1

In a blender or food processor, add all ingredients. Blend until smooth.

2

For more firm consistency, freeze for 1 to 3 hours otherwise, serve immediately.

Scoop remaining sorbet into a flat shallow container with plastic wrap covering the top to keep the sorbet's consistency.Store remaining sorbet in the freezer for up to one week.

Ingredients

 2 ½ cups chopped, frozen pineapple
 ¾ cup orange juice

Directions

1

In a blender or food processor, add all ingredients. Blend until smooth.

2

For more firm consistency, freeze for 1 to 3 hours otherwise, serve immediately.

Orange-Pine Sorbet
Stephanie Pulwarty

Editor-In-Chief

Stephanie loves food, coffee and travelling. Good thing all three come in handy for her job.

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