I love all things pineapple. I made pineapple party hats for my birthday last year, I have pineapple pajamas, an amazing pineapple swimsuit, and one of my favourite drinks is pineapple and watermelon. And here is a new thing to add to the list: pineapple sorbet. I decided to make little pineapple leaves to top the sorbet, and made a vase out of the pineapple after seeing this photo. For the vase I simply hulled out the pineapple with a knife and spoon, froze the pineapple in a bag, whilst keeping the pineapple bit for a vase. To make it easier you can place a small glass with some water in it within the pineapple vase in which to place your flowers.

Serves 2 (2 scoops each). Prep time 15-20 minutes, and 1 hour in freezer if necessary.

You will need:

2 cups of frozen pineapple*
1/4 cup maple syrup
1/4 cup (or more) of coconut water

1. In a food processor, combine the pineapple and maple syrup. Slowly add the coconut water until the mixture is smooth.
2. Serve immediately (2 scoops per pineapple) or place it in the freezer for 30-45 minutes to let it harden up before serving.


For the pineapple toppers:

You need 1 piece of A4 green cardboard, scissors, a pen, and sticky tape.

1. Measure a square in your cardboard, then divide the square into two triangles.


2. Cut.


3. At the right angle of your triangle, fold at an angle towards the middle. Draw a leaf on this section and cut.


4. Unfold, then roll. Secure with sticky-tape. Bend back the leaves to give it that pineapple shape.


5. Stick it in your sorbet!


* If you are using fresh pineapple and cutting it up yourself to freeze it, try and remove the pineapple core/stem, as this will prevent your mouth burning when you eat the pineapple.