Frozen Pineapple Breakfast Sorbet

Frozen Pineapple Breakfast Sorbet


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The trick with this quick delicious breakfast slush is to keep the fruit cut up and frozen in the freezer.

Elaine Russell

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)

Preparation:15min  ›  Ready in:15min 

  1. 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.
  2. 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.
  3. Sweeten with sugar, if necessary. Process briefly using the pulse button.
  4. Spoon into tall glasses, decorate each with a sprig of mint, if you like, and serve with long spoons.

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