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Tropical sorbet sundae recipe

1 rating

This vibrant tropical sundae is made with homemade coconut sorbet and pineapple and mint sorbet, but you can use whatever tropical-flavoured sorbets you fancy! Ideal for summer entertaining, as you can make everything in advance, then assemble the sundaes in minutes. See method

Serves 1
Takes 5 mins
292 calories / serving
Freezable
Vegetarian
Dairy-free

Ingredients

30g fresh pineapple
30g fresh watermelon
1 scoop pineapple and mint sorbet (see recipe, above)
1 scoop coconut sorbet (see recipe, above)
1 tbsp Tesco Finest alphonso mango and passion fruit coulis
fresh mint leaves

Each serving contains

Energy
1225kj
292kcal 15%
Fat
8g 11%
Saturates
7g 33%
Sugars
50g 55%
Salt
0.1g 2%

of the reference intake
Carbohydrate 51g Protein 1.2g Fibre 1.8g

Method

Cut the pineapple and watermelon into 2cm pieces. Add the scoop pineapple and mint sorbet to a 300ml glass and scatter with some of the fruit.
Top with the scoop of coconut sorbet, then the remaining fruit.
Drizzle over the mango and passion fruit coulis and scatter with fresh mint leaves.

Tip: This sundae includes our homemade Coconut sorbet and Pineapple and mint sorbet.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ice cream recipes