Pineapple Carpaccio With Lemon And Mint Sorbet - cooking recipe

Ingredients

1 1/2 cups granulated sugar
2 None lemons, zested and juiced
1 1/2 cups milk
1 tbsp fresh mint leaves, chopped
1 None large pineapple, peeled, halved lengthwise, core removed, 1/2 thinly sliced, 1/2 cut into chunks
2 tbsp coconut milk
1/4 cup demerara sugar

Preparation

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.
Churn in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours.
Meanwhile, place pineapple chunks in a food processor or blender, add coconut milk and puree until smooth and frothy.
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.