Pineapple & Lime Sorbet

 From 'The Road to Mexico' by Rick Stein
Pineapple Sorbet An ideal dessert to cool your mouth down after a spicy Mexican meal. This sorbert is both fruity, simple, and vegan-friendly.

  1. Put the pineapple chunks and any juice with the sugar, lime zest and juice and 125ml of water into a blender and process to a smooth puree.
  2. Stir in the chopped jalapeno (optional)
  3. Pour the mixture into an ice-cream maker and churn to sorbet consistency.
  4. Scoop the puree into a plastic container and freeze for 2-3 hours or more before serving.