Make our fruity pineapple frozen yoghurt and raspberry sorbet, then check out our mango sorbet, blackberry sorbet, kiwi sorbet, watermelon sorbet and more sorbet recipes.


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

raspberry sorbet

  • 200g caster sugar
  • 500g raspberries


  • 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 yogurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yogurt, 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.

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