for 4 person

Strawberry sorbet

500 g	strawberries
125 g	icing sugar

Pineapple sorbet

½	pineapple (approx. 600 g)
1	vanilla pod, cut lenghtwise, seeds scratched out
50 g	icing sugar

How it's done

Strawberry sorbet

Set aside 2 strawberries for the decoration. Cut the remaining strawberries into pieces and roughly puree with the icing sugar. Transfer the mixture to a wide stainless steel bowl.

Cover and freeze for approx. 4 hrs., stirring the mixture 3-4 times with a whisk.

Pineapple sorbet

Cut the pineapple fruit into pieces (yields approx. 400 g). Puree the pineapple with the vanilla seeds and icing sugar, transfer the mixture to a large stainless steel bowl.

Freeze: see strawberry sorbet.

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