This Golden Sorbet is not just pretentious and glamorous, it is actually full immune boosting nutrients and health benefits. Yeah, you don’t really need the edible gold flakes, but I thought: “Why not?!” 💅🏽
The inspiration came from two sources. The first being Lucia Carniel, as this was my entry for #foodluciaproject hosted by Food Art Project on Instagram. Lucia has played quite a bit with shooting pineapples and that golden yellow was just perfect for summer season photography. Which brings me to my second source of inspiration; the golden summer rays and the need for something cool and refreshing to help us get by in the hot weather.
Moving forward to the recipe. If you find pineapples that are sweet enough, then you won’t even need to add sugar or any other sweeteners to this recipe! Sugar-free health bonus 😉
- 500g Pineapple
- 30g lemon juice
- 50g sugar or 30g honey (if your pineapples are really sour)
- 10g fresh ginger
- 5g fresh turmeric or 3g turmeric powder
- 1 cup ice-cold orange juice
- Gold leaf (optional)
- Trim off the top and bottom ends of the pineapple and peel away the skin.
- Remove the tough fibrous core and then cut up the pineapple flesh into half-inch cubes.
- Spread the pineapple cubes on a baking tray lined with parchment paper into an even layer. Make sure that the pieces are not touching each other.
- Place the tray in the freezer and freeze the pineapple solid, which should take at least two hours.
- In the meantime, juice the lemon and finely grate the ginger and the turmeric.
- Once the pineapple cubes are frozen, add them along with all of the other ingredients to a blender. Pulse until you get smoothie/slushie consistency.
- Pour the mixture out of the blender into a bowl (preferably stainless steel) and return it to the freezer.
- Stir the sorbet every 30 minutes while it freezes into a more solid and scoopable state.
- Once you are happy with the consistency, scoop and serve immediately.
- Garnish with saffron, gold flakes if you want to be a complete diva.
- Enjoy! 🙂