Made a 3/4 batch of this Ottolenghi recipe Pineapple and herb sorbet with candied fennel seeds from The Guardian
The herbs are basil, mint and parsley. It's served with olive oil and lime wedges to squeeze over the top for a fun little dessert.
When tasted on its own, I thought the mint was a bit too forward but once the olive oil, candied fennel seeds and lime juice are added, it all comes into balance.
I bought a fresh pineapple to make this but once I read that I was supposed to cut it up into little pieces and partially freeze it, I pulled a 1 lb bag of frozen pineapple chunks out of the freezer and let them partially thaw. That was enough for a 3/4 scale recipe which filled one Creami beaker with ~ 5 oz extra for 2 popsicles 😋
