Frozen Pineapple Breakfast Sorbet
15 minutes
The trick with this quick delicious breakfast slush is to keep the fruit cut up and frozen in the freezer.
Elaine Russell
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Ingredients
Serves: 4
- 8 ice cubes
- 250g hulled strawberries (about 1 punnet), frozen
- 250g fresh pineapple chunks, frozen
- 1/2 cup (125ml) pineapple juice
- 2 tablespoons skim milk powder
- 1 tablespoon caster sugar (optional)
- sprigs of fresh mint or pineapple mint to decorate (optional)
Directions
Preparation:15min ›
Ready in:15min
- Put the ice cubes in a food processor or heavy-duty blender and process until they are finely crushed. Alternatively, wrap the ice cubes in a tea towel and bash them with a rolling pin, then put them in the processor or blender.
- Add the strawberries, pineapple chunks, pineapple juice and milk powder and process again until blended but still with small pieces of fruit and ice visible.
- Sweeten with sugar, if necessary. Process briefly using the pulse button.
- Spoon into tall glasses, decorate each with a sprig of mint, if you like, and serve with long spoons.
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