It´s summertime, ice cream time, and definitely the season for popsicles.
I made a delicious pineapple sorbet today, the taste is tropical and magical.
instead of freezing the sorbet in a container I used a popsicle mold.
These popsicles are so cute for any summer party!
Instead of just, using pineapple in this sorbet. I also added freshly pressed lemon juice in it, It balances the sweetness of the pineapple and I feel it taste just better.
If you don’t have popsicles mold, just use a freezable container, after all, it is the taste that matter the most. That said, I could not resist these cute popsicles molds when I saw them in a store in Stockholm last week.
Tropical Pineapple Sorbet
- 500 gram frozen pineapple
- 5 oz. (150gram) sweet condensed milk, cold ( see note below )
- 1/2 cup ( 100 ml) freshly pressed lemon juice, cold
- Combine all the ingredients in a food processor and process until smooth and creamy.
- At times stop the food processor and scrape the bowl if you feel it is necessary.
- Place a wooden/plastic stick in your popsicle mold, and fill them with the pineapple sorbet.
- Freeze the popsicles for a minimum of 4 hours
- Just before serving, Gently remove and pull your popsicles out of the mold.
- Enjoy right away
- These will keep for up to 6 weeks in the freezer
- If you don’t have a popsicles mold, just transfer the sorbet to a freezable container and let it firm up for about 4 hours to be able to scoop.
- This is simply delicious, hope you try it!
- Sometimes evaporated milk is referred to as condensed milk, but this is not to be confused with the Sweetened Condensed kind, so make sure you use the right one when making this recipe. Sweetened condensed milk usually comes in tins 14oz / 400g by weight, which equals 1 1/4 cups (10 oz / 300 ml by volume.
Have a beautiful day everyone, check back soon.
Love Manuela xo
Step by step pictures;