DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Pineapple & Lime Sorbet
From 'The Road to Mexico' by Rick Stein
An ideal dessert to cool your mouth down after a spicy Mexican meal. This sorbert is both fruity, simple, and vegan-friendly.Ingredients
- 1 medium, ripe pineapple, peeled, cored, and chopped (about 400g prepared pineapple chunks)
- 50g caster sugar
- Zest and juice of 1 lime
- 1 jalapeno chilli, deseeded and finely chopped (optional)
Recipe
- 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.
- Stir in the chopped jalapeno (optional)
- Pour the mixture into an ice-cream maker and churn to sorbet consistency.
- Scoop the puree into a plastic container and freeze for 2-3 hours or more before serving.
Monday to Thursday 9am to 5pm
