Pineapple Carpaccio with Pink Sorbet

Pineapple Carpaccio with Pink Sorbet

No ratings

Prep. 20 min

Total 20 min

8 portions

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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