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Pineapple Carpaccio with Pink Sorbet

Pineapple Carpaccio with Pink Sorbet
No ratings
Prep. 20min
Total 20min
8 portions
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Ingredients

Pink Sorbet
  • sugar
    150 g
  • frozen strawberries hulled
    500 g
  • ripe banana cut into pieces
    75 g
  • lemon juice
    2 tsp
Pineapple Carpaccio
  • pineapple, fresh cut vertically into 4-6 spears (approx. 200 g ea.), core removed
    1
  • mint leave, fresh (optional) to garnish
    basil leaf, fresh, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 3 mg
Protein 1 g
Calories 757 kJ / 181 kcal
Fat 0.4 g
Fibre 3.2 g
Saturated Fat 0 g
Carbohydrates 39 g

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