Casa
Martin
Cookbook
Pineapple Ice
Pineapple contains an enzyme which interferes with the setting action of gelatine so it cannot be used in jellies but this ice (it is not sophisticated enough to be called a sorbet) is incredibly refreshing especially after a heavy, greasy or barbecued meal and is perfect in the summer.
1 large ripe Pineapple
Juice of 1 Lemon
50g Sugar (or to taste)
Peel and core the pineapple then liquidise the flesh. Add the lemon juice and sugar to taste. Freeze overnight, process and freeze again. Remove from freezer about 10 minutes before serving.