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Tropical sorbet sundae recipe
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3 ratings
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
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
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Energy
1225kj
292kcal
15%
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Fat
8g
11%
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Saturates
7g
33%
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Sugars
50g
55%
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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