Santos Recipe for July: Pineapple sorbet

02 / 07 / 2018 —

We want you to enjoy your kitchen while preparing the simplest to the most elaborate recipes. Alone or in company, in silence or with your favourite music playing in the background, on a rainy day or a hot summer day. This July, we encourage you to try this recipe for Pineapple sorbet.

  • Pineapple sorbet recipe in the 2018 calendar of Santos kitchens

Ingredients (serves 4)



  1. 1 kg pineapple pulp, diced and frozen
  2. 1 cm ginger root, grated
  3. 1 or 2 tablespoons maple syrup
  4. 8 lemon verbena leaves (which can be replaced with verbena, sage or basil)
  5. 1 pinch of ground black pepper






Dice a whole pineapple, removing its hard inner core. Place the diced pineapple in a freezer bag and freeze for 24 hours. It is also possible to prepare this sorbet after freezing the pineapple for only 3-4 hours.


Place the frozen diced pineapple in the beaker of a hand blender. Add the freshly grated ginger and 1 or 2 tablespoons of maple syrup, depending on how sweet the pineapple is and how sweet you want the sorbet to be.


Blend until an even mixture is obtained. Transfer to a bowl, add the finely chopped lemon verbena leaves and a couple of turns of the pepper mill. Mix using the whisk attachment, or the paddle attachment at low speed for 1 minute. This will make the sorbet creamy.


Serve immediately, after decorating with a few lemon verbena leaves. If you want the sorbet to be very cold, freeze for an hour. It will lose creaminess but the flavours will become more intense.


To see photos of the preparation and final presentation of this recipe, please visit the blog Sweet and sour.

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