Quick & Easy

Pineapple carpaccio with lemon and mint sorbet

Pineapple carpaccio with lemon and mint sorbetAustralian House & Garden


Lemon and mint sorbet


1.To make sorbet, combine water and sugar in a pan and bring to a boil, stirring until sugar has dissolved. Remove from heat and cool to room temperature. Combine cooled syrup, lemon zest and juice, milk and mint in a jug and refrigerate until chilled. Transfer to an ice-cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and store in freezer at least 4hrs, or until ready to serve.
2.Cut half of the pineapple into thin slices and remaining hall into chunks, transfer chunks to a processor or blender, add coconut milk and whiz until mixture is smooth and frothy.
3.Arrange pineapple slices on plates and pour over frothy mixture. Sprinkle each plate with sugar, salt and pepper and add a scoop of sorbet. Serve immediately.

WINE MATCH: Try the new 2010 Jacob’s Creek Moscato ($15) – the low alcohol content and perfumed nose make it a winner with this summery dessert. If you’re looking for something a little more exotic, try the 2009 Dopff au Moulin Gewurztraminer ($18), which is floral and gently spiced.


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