Tropical sorbet sundae recipe
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
- Dairy-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1225kJ 292.0kcal
- Fat
- 8g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 50g
of the Reference intake
Carbohydrate 51.0gProtein 1.2gFibre 1.8g
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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.
- See more Ice cream recipes
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.
