Category: Ice-cream & Sorbet

Sorbetes de Piña (Pineapple Ice-Cream)

How to prepare pineapple by Bless Mercado

How to prepare pineapple
by Bless Mercado

Sorbetes de Piña (Pineapple Ice-Cream)

I am a bit of an ice-cream aficionado.  I love ice-cream with a passion.  And I can say quite easily that pineapple ice-cream is one of the creamiest, and yet it has a very refreshing flavour. It will cool you down on a hot summer’s day. It will leave your taste buds tingling for more.

Not only that pineapple has a very distinct smell. It is sweetly fragrant that you would know instinctively to be full of vitamin C.

Without further ado, here are the ingredients:

8 cups fresh whole milk (although it is ok to use semi-skimmed milk as well.  Also if you do not have fresh milk, you can substitute 4 cups of evaporated milk and 4 cups of water instead.)
3 cups evaporated milk or double cream
2 tsp vanilla extract
1 cup sugar
2 cups pineapple chunks, blended till smooth.

Method of preparation:

Combine the whole milk with the evaporated milk, vanilla and just half a cup of sugar. Beat thoroughly to mix.

Transfer to a freezeable container amd freeze until nearly frozen.

Beat again with a mixer.

Stir in the crushed pineapples and the rest of the sugar.

Return to the freezer and let it set.


Chocolate Sorbet Recipe

It is rather cloudy today but just a couple of days ago, it was sweltering. In hindsight, 😉 I could have done with a good dollop of ice-cream, or chocolate sorbet in particular.

Below is a recipe, that is easy to follow, which will yield a fantastic sorbet that would delight the taste buds.

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Chocolate Sorbet Recipe


200g caster sugar
50g cocoa
600ml water
50g dark chocolate, chopped finely
1 tsp vanilla extract

Method of preparation:

In mixing bowl, put in the sugar, with it sift in the cocoa and stir.

Boil the water using a medium size saucepan.

Whisk in the sugar and cocoa.

Leave to simmer for 5 minutes; ensure to give it a whisk occasionally.

Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

Cool the mixture, then put in the fridge for several hours until chilled.

To make the sorbet, you can use an ice-cream machine, just follow the instruction from the booklet that goes with your machine.


Pour the mixture into a freezeable plastic container and freeze. To prevent ice crystals to form, the ice-cream must be whisked several times as it freezes. Whisk to break down the ice crystals, then freeze for 1 hr. Whisk and freeze again one more time, then leave until completely frozen.

Serve with fruits or a lovely creamy cakes like the above photo.

A real treat!