- For: 4/6 servings
- Time: 45 minutes
Ingredients:
½ liter water
150 grs sugar
1 lemon peel
1 ¼ kilo pineapple
2 tbsps powdered jell-o
Preparation:
- Put the sugar, the water and the lemon peel on a pot and heat up until the sugar dissolves, let it boil for 5 minutes.
- Remove from fire and let it cool off. Throw away the lemon peel.
- The pineapple is split in half vertically, carefully remove the pulp.
- The peel of both halves of the pineapple is placed in the freezer. The pineapple is blended and strained, measure it to be ½ liter.
- The jell-o is dissolved in a little of the syrup and once it is well dissolved it is added to the pineapple puree.
- Pour into a metal tray and put in the fridge for ½ hour and then into the freezer for 2 hours.
- Remove from freezer and beat vigorously. Put into freezer for another 2 hours.
- To serve, fill the pineapple peels with the mix and decorate with skimmed milk.
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