4-6
Easy
15 minutes, excluding freezing time
20 minutes
In a small saucepan, bring the water and sugar to a boil.
Turn down the heat and simmer until it starts to become syrupy.
Add the pineapple, reserving a few slices for serving, and simmer for 10 minutes. Remove from the heat and allow to cool.
Place in a blender and blend until smooth, then add the lemon juice and yoghurt and blend for a few seconds.
Add the mint and blend for a second or two. Pour into a container and place in the freezer.
Use a fork to break up the ice crystals when the mixture starts to freeze, then return to the freezer.
To make the caramelised lemon: Melt the sugar over a low heat in a large saucepan – do not stir.
When the sugar starts to melt, swirl the pot until it has all dissolved and starts to turn golden brown. Remove from the heat and cool slightly – be careful not to burn your fingers.
Dry the lemon pieces with a paper towel and dip into the caramel. Serve with the sorbet and slices of fresh pineapple.
Cook’s tip: The caramelised lemon should be made just before serving.
Per serving: 1 019.8kJ, 2.4g protein, 0.5 fat, 59.4g carbs
