Pineapple Sorbet with Strawberry Puree

Boil water with the sugar in a saucepan and make bubbly for about 5 min and cool. Cut the stem of the pineapple into small pieces, cut the pineapple lengthwise into quarters and remove the hard middle part. Separate the flesh generously from the peel, then cut into not too large cubes and blend together with the sugar syrup in a hand blender or with the chopping stick of a hand blender.

Pass the pineapple puree through a sieve and freeze for at least 3 hours. In between, blend every 20 minutes or so with the hand blender to achieve a fine consistency.

Defrost strawberries. Blend with powdered sugar and juice of one lemon. Place the sorbet in a piping bag with a nozzle and pipe into chilled glasses. Serve with the strawberry puree or offer the strawberry puree separately.

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