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Canteloupe and Pineapple "frappe"

Syrah's picture

I discovered or rediscovered something very simple at the weekend. I haven't tried it out before,

I had a rockmelon (canteloupe) that I bought for a good price last week and half a pineapple that was too tart to eat as it was. So I decided that a sorbet may be a good idea, but I wasn't keen to make the sugar syrup and then wait for it to cool before I could get cracking.

In my hunt for recipes, I found a recipe in Jamie Oliver's book (the second one) for what he called a frappe. His version had pineapple and grapefruit.

His method was very simple, blitz fruit until smooth and drain. (I blitzed until foamy and skipped the draining) You add a small amount of sugar to taste and then freeze and stir as per making a sorbet normally.

It was very good and refreshing and really saved a pineapple that I had no clue what to do with. It looked very pretty in a glass and would be a great finish to a hot summers day.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie