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Pineapple snow with red chilli-lime syrup
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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.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in March 2017.