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Pineapple and Ginger Sorbet
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
ready in 5 hrs
Calories:
370
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 100 grams sugar
- ½ fresh Pineapple
- 1 Tbsp Amaretto
- juice of 1 lemons
- 40 grams fresh ginger
- 200 milliliters Coconut milk
- 100 grams Whipped cream
- fresh mint (for serving)
Preparation steps
1.
Peel the pineapple, remove the stalk, cut the flesh into small cubes (should be about 400 grams or 1 pound pulp yield). Peel ginger and finely grate. Combine pineapple pulp with ginger, sugar and lemon juice, bring to a boil and allow to cool. Puree the pineapple pulp with the coconut milk finely and season with Amaretto.
2.
Put pineapple mixture into freezer and freeze for about 4 hours. Remove the mixture periodically and stir, so that the sorbet is easy to scoop. To serve, whip the cream. Fill glass with sorbet, top with a little cream and garnish with mint leaves.
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