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Tangerine Sorbet with Grilled Pineapple and Lime Yoghurt Drizzle

Tangerine Sorbet with Grilled Pineapple and Lime Yoghurt Drizzle

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Tangerine Sorbet with Grilled Pineapple and Lime Yoghurt Drizzle
8th January, 2020

I was looking at trying something new as a palate cleanser for Christmas that didn't involve booze and eventually went for a citrus flavour with different elements

This dish is also perfect for a light pudding on a warm day


  • Tangerine Sorbet:
  • 100g sugar
  • 250mls water
  • 625 mls Tangerine juice (about 14-16 tangerines, depending on size)
  • 6 Tbsp fresh lime juice
  • 1 Pineapple
  • Lime dressing:
  • 100g Simply Nature plain whole milk yogurt
  • 3 tablespoons Simply Nature wildflower honey
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • Fresh basil leaves, torn


    Add the sugar and water to a small pan and warm through until the sugar has dissolved. At that point take off the heat and leave to cool

    Juice the tangerines into a jug and add the lime juice.

    I saved the half shells of the tangerines to serve the sorbet in as it looks pretty.

    When the sugar solution has cooled, pour into the jug with the fruit jiuces and store in the fridge to chill down. You may want to pop it into te freezer to super chill before blending in the ice cream machine

    If you have an ice cream machine; follow the instructions and churn for about 20 minutes. If you don't have an ice cream machine then pour the mix into a shallow dish and every half hour, scrape with a fork to make make a granita. You'll have to do this for about 2 hours to stop large ice crystals forming

    Peel the pineapple and then either under the grill or in a griddle pan; cook the pineapple for about 3 to 4 minutes a side to soften. When done, pop into a sandwich bag and put it in the fridge.

    Add all the dressing ingredients to a bowl or squeezy bottle and give a good shake/mix and put this into the fridge.

    To assemble; take the sorbet mix out the fridge a good 20 minutes before serving

    Scoop the tangerine sorbet onto the half shell or plate, place a slice of grilled pineapple on the side and drizzle over with the dressing

    Shred some basil leaves and scatter over the top of the drizzled pineapple and serve straight away