Pineapple snow with red chilli-lime syrup

  • Preparation time: 15 minutes, plus infusing, chilling, churning and freezing
  • Cooking time: 0 minutes
  • Total time: 15 minutes, plus infusing, chilling, churning and freezing

Serves: 6


175g caster sugar
2 limes, pared zest and juice
1 red chilli, finely sliced
500g pineapple flesh (prepared weight from 1 extra large pineapple), roughly chopped


1. Warm the sugar with 175ml water in a small saucepan set over a very low heat, stirring, until dissolved. Bring to the boil and simmer very gently for a minute. Pour ½ the syrup into a heatproof bowl and stir in the juice of 1 lime. Allow to cool.

2. Add the pared lime zest and chilli to the remaining syrup in the pan. Simmer for a further minute, then remove from the heat and set aside for 20 minutes to infuse. Take out the zest and discard; stir in the juice of the remaining lime.

3. Whizz the pineapple and plain, cool lime syrup in a blender until completely smooth. Chill for 1 hour, then put in an ice-cream maker and churn according to the manufacturer’s instructions or until the blade stops. Transfer to a freezeproof container, cover and freeze for 4 hours or overnight. Serve scoops of the pineapple snow in glasses with the lime and chilli syrup poured over.