Pineapple frozen yoghurt and raspberry sorbet

Pineapple frozen yoghurt and raspberry sorbet

  • serves 6
  • A little effort

Both of these ice creams can be made without an ice-cream maker. Simply pour them into containers, freeze partially, stir vigorously and then freeze again.



  • pineapple 1 small ripe one, about 350g
  • caster sugar 125g plus 1 tbsp
  • natural yoghurt 500ml
  • limes 2, zested and juiced
  • mint 10g

raspberry sorbet

  • caster sugar 200g
  • raspberries 500g


  • Step 1

    Heat the oven to 120c/fan 100/gas ½. Peel the pineapple and cut 6 thin, round pieces. Put them on a baking tray lined with a cooling rack. Sprinkle 1 tbsp sugar over and bake for 45-50 minutes until the edges are turning brown.

  • Step 2

    To make the pineapple yoghurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yoghurt, lime zest, juice and mint together in a mixing bowl and add the pineapple purée. Pour into an ice-cream maker, churn until thick and then freeze.

  • Step 3

    To make the raspberry sorbet, boil the sugar and 150ml water for 1 minute. Set aside a few raspberries to decorate and stew the rest in the sugar syrup for 15 minutes on a medium heat. Purée in a blender or food processor. Sieve to remove the pips and leave to cool. Put in the fridge until cold. Pour into an ice-cream maker, churn until thick then freeze.

  • Step 4

    To serve, soften both ices in the fridge for 20 minutes before scooping. Serve in a glass or bowl with a pineapple wafer and a few raspberries.