Orange & pineapple sorbet cups

Orange & pineapple sorbet cups

This retro-style dessert is light and refreshing and offers the perfect balance to any rich meals.

By , 21 September 2015
Orange & pineapple sorbet cups
  • Ready in: 25 mins
  • Serves: 6
  • Price: 90p per serving
Nutritional Info
Each 172g serving contains
  • Fat low
    0.1g
    <1%
  • Saturates low
    Traceg
    <1%
  • Sugars med
    21g
    23%
  • Salt low
    Traceg
    <1%
  • Energy 544KJ 130KCAL
    7%
of your reference intake.
Typical energy values per 100g: 316kJ/76kcal.
Ingredients
  • 6 large oranges
  • 1 x 400g pack Fresh Tastes Pineapple Chunks
  • 2 level tbsp caster sugar
  • 75ml Cointreau (optional)
  • 1/2 x 900ml pot Asda Chosen by you Pineapple and Mango Sorbet
Method
  • Slice off the tops of each orange and carefully scoop out the flesh using a spoon. Remove as much of the pith and membranes from the flesh as possible. Then whizz the flesh in a blender or processor to make juice. Put 75ml of this juice in a small, lidded plastic container and freeze to use later. (Either drink the rest of the juice or freeze it in an ice cube tray.)

  • Carefully wipe the shells and put in a large plastic container and freeze.

  • Two to four hours before you are ready to serve, put the pineapple in a bowl and add the sugar, Cointreau (if using) and 75ml of the frozen orange juice. Cover and leave until the juice melts. Stir well, cover and refrigerate.

  • When you're ready to serve your orange cups, half fill each orange shell with the pineapple mixture and top with a scoop of the pineapple and mango sorbet. Serve immediately.