Pineapple Carpaccio With Lemon And Mint Sorbet

1. 1

   To make the sorbet, bring sugar and 1 1/2 cups water to a boil, stirring until sugar has dissolved. Remove from heat and let cool to room temperature. Mix cooled syrup with lemon juice, lemon zest, milk and mint. Chill.

2. 2

   Churn in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours.

3. 3

   Meanwhile, place pineapple chunks in a food processor or blender, add coconut milk and puree until smooth and frothy.

4. 4

   Arrange pineapple slices on serving plates. Pour frothy pineapple mixture over top then sprinkle with demerara sugar and season. Add a scoop of sorbet. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.