Desserts & Baking

Summer fruit soup and chilli lemon sorbet

By Abigail Donnelly
4
Easy
20 minutes
Wine/Spirit Pairing
Solms-Delta Amalie 2005
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Ingredients

Method
  • 1 large ripe pineapple
  • 3 fresh granadillas
  • 1 cup fruit-flavoured sparkling water
  • ½ t ground cinnamon
  • ½ t crushed dried chilli

Method

Ingredients

Peel and slice the pineapple into cubes.
Halve the granadillas and scoop out the seeds and juice.
Liquidise the pineapple with the granadilla pulp.
Add the sparkling water. Pour into bowls.
Place a scoop of lemon sorbet on top and sprinkle with cinnamon and chilli.

Per serving: 268.4kJ, 0.5g protein, 0.4g fat, 14.7g carbs
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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