Monday, 15 June 2015

Pineapple and Coconut Sorbet On A Stick

In this warm and sunny summer season, ice cream is a must. And may"I scream, you scream, we all scream for ice cream", as they all say, be true! These fruity delights are so enjoyable to eat, and they're the perfect life saver in any warm situation. The tropical flavour due to the sweet and delicious pineapple and wonderful, nourishing coconut water is something you won't get in any store or market, no matter how fancy it may be. The only way to get a bite of these lovely ones is to make them by hand! It has no added sugar, and it's natural all the way through! So take your time, but you'll see that it will definitely be worth when you take your first bite! 

Makes 12 sorbet sticks

1 pineapple
1 cup coconut water
24 raspberries, frozen or fresh
12 lolly moulds
12 straws or lolly sticks

Prepare the pineapple by cutting off the top and bottom, and slice off the shell. Cut the pineapple into cubes, and put it in the juicer and wait till you get a lovely, smooth pineapple juice. Pour the juice over into a jug and add the coconut water. Prepare 12 ice lolly moulds (which you can buy in any kitchenware store or online). Pour some juice in every mould, but make sure not to fill it all the way to the top because the liquid expands when it freezes. Add two raspberries in every mould and place them in the freezer for about an hour. Take the moulds out, place one straw or lolly stick in every mould and place them in the freezer again. Let them sit there overnight or for at least 6 hours. Take them out, and they're ready to enjoy!

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