Pineapple Raspberry Swirl Sorbet
If there are any doubts, these flavours are the perfect match! Give it a whirl and you'll see what I mean. OR, take any fruit sorbets and swirl them together. Given you are practically a pro ice cream, slash sorbet maker, what will you put into your signature combo?
FLAVOUR PAIRINGS:
Lemon/Blueberry
Almond/Plum
Strawberry/Orange
Peach/Cherry
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Need
- 1 Batch Raspberry Sorbet Recipe
-
The Pineapple Sorbet
- 300 Grams fresh pineapple, peeled and chopped
- 150 Grams raw sugar
- 1 lime, juice only
Do
- 1
Pre-make the Raspberry Sorbet mix and be ready to churn it before beginning. It can just hang out in the fridge and get nice and cold.
- 2
Place the pineapple and sugar into the Thermomix bowl and blend 10 sec/speed 10.
- 3
Cook 8 min/100°C/speed 1.
- 4
Add lime juice and blend 6 sec/speed 6.
- 5
Cool completely before proceeding.
- 6
Churn according to ice cream manufactures instructions. Store in the freezer while you churn the raspberry sorbet.
- 7
When the raspberry sorbet is almost frozen, place dollops of the still soft pineapple sorbet into the churner and it will marble together wonderfully.
- 8
Store in the freezer for a few hours. It will not reach full frozen density in just the churner as it is quite a soft sorbet.
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
