FROSTY PINEAPPLE SORBET
Made in just moments this is a perfect indulgence and it boasts the added bonus of being anti-inflammatory. This whole-foods blast is made with just two-four ingredients and is such a fun treat. My suggestion is to make it ASAP and find out for yourself. When wanting to serve it to guests or for your own special lineup, top it with this whipped coconut crème.
INGREDIENTS
2 cups frozen ripe pineapple chunks, defrosted till slightly softened making it easier to blend
A splash lemon or lime juice or coconut milk
GARNISH:
Toasted coconut ribbons, lime zest, raspberries, etc
DIRECTIONS
TERI’S TIPS
Add 1 tsp fresh ginger root or ½-1 tsp ginger powder and a pinch cayenne
pepper add even more anti-inflammatory power to this treat.
The tiniest pinch of sea salt highlights the natural sweetness.
Top with a tbsp dark rum per serving for an adult indulgence
Made in just moments this is a perfect indulgence and it boasts the added bonus of being anti-inflammatory. This whole-foods blast is made with just two-four ingredients and is such a fun treat. My suggestion is to make it ASAP and find out for yourself. When wanting to serve it to guests or for your own special lineup, top it with this whipped coconut crème.
- Dessert, Sweet
- Vegan, dairy, gluten, nut, free
- Prep time: 5 minutes
- Serves two
INGREDIENTS
2 cups frozen ripe pineapple chunks, defrosted till slightly softened making it easier to blend
A splash lemon or lime juice or coconut milk
GARNISH:
Toasted coconut ribbons, lime zest, raspberries, etc
DIRECTIONS
- Measure the pineapple chunks into your high-speed blender or food processor and begin to blend adding a splash of liquid if needed.
- Once you have a soft, creamy blend, scoop into two stemmed glasses or bowls and garnish with the coconut ribbons.
- Enjoy right away as is or garnish as desired.
TERI’S TIPS
Add 1 tsp fresh ginger root or ½-1 tsp ginger powder and a pinch cayenne
pepper add even more anti-inflammatory power to this treat.
The tiniest pinch of sea salt highlights the natural sweetness.
Top with a tbsp dark rum per serving for an adult indulgence