Sweet, fruity and icy cold … this pineapple sorbet is just the thing to take the edge off a warm winter’s day! One of the things I love best about living in Brisbane are the short mild winters. Even in winter it’s still warm enough to enjoy a lovely sorbet or a cool drink.

So I had this idea to combine these two together and use a pineapple sorbet as a base for one of my favourite cocktails, the Singapore Sling. I was feeling pretty pleased with myself, smug even, about how inspired and original this idea was. It was while I was waiting for my pineapple to ripen that a saw it – this – on Pinterest. Sure, the flavours are different, but the concept is the same – it’s a sorbet-cocktail. Expletive. Sigh. Whatever. Here’s my photo anyway.

If you do want to try the sorbet as a Singapore Sling I would recommend that you place it in the freezer for a few hours before serving. The alcohol layer does freeze slightly, due to the lime juice and Grenadine, and this makes for better eating.

I do love Pinterest still. It’s such a great way to collect and share ideas. Do you use Pinterest? What do you like the most about it?

Pineapple Sorbet

1 over ripe pineapple
juice of 1 lime
3/4 cup sugar syrup
1/2 cup glucose

Peel, core and chop the pineapple. Blend the pineapple with the other ingredients in a food processor or with an immersion blender. Chill throughly. Churn in an ice cream maker. Freeze.

Singapore Sling

30ml gin
15ml cherry brandy
15ml lime juice
7.5ml Cointreau
7.5ml Dom Benedictine
10ml Grenadine
A dash of Angostura Bitters
120ml pineapple juice or two big scoops pineapple sorbet