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?
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.
15ml cherry brandy
15ml lime juice
7.5ml Dom Benedictine
A dash of Angostura Bitters
120ml pineapple juice or two big scoops pineapple sorbet