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 to 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

1. Measure the pineapple chunks into your high-speed blender or food processor and begin to blend adding a splash of liquid if needed.
2. Once you have a soft, creamy blend, scoop into two stemmed glasses or bowls and garnish with the coconut ribbons.
3. 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.
• Be sure to use the core of your pineapple where most of the anti-inflammatory power of pineapple - bromelain, is found.
• The tiniest pinch of sea salt highlights the natural sweetness.

• Top with a tbsp dark rum per serving for an adult indulgence - not so anti-inflammatory yet it's a treat, right!

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