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FEATURED • DRINK RECIPE • PINEAPPLE JUICE

Get ready for summer with these refreshing pineapple sorbet recipes

pineapple sorbet

The sun’s out, the weather’s getting warmer, and the days are getting longer. We don’t want to go too early with this one, but… it feels like summer’s coming.

It’s time to get in the mood, and there’s no better place to start than with some deliciously cold treats to get the summer season in swing.

It doesn’t get any more refreshing than a sorbet, and since pineapple is 100% the taste of summer, it’s a no-brainer of a combination.

So here are some of our favourite pineapple sorbet recipes as we get closer and closer to holiday season…

Easy pineapple sorbet

image courtsey of theclevermeal.com

At Eager, we’re firm believers that less is more. And that’s definitely true with this recipe: you only need three ingredients for the perfect sorbet. Sometimes, basic isn’t bad.

Put the pineapple chunks in a bag and freeze for at least four hours, or up to overnight. Once frozen, put them in a blender with the juice and sugar. Blend until smooth, but not totally liquified (you want a bit of texture – no-one likes a watery sorbet). Chill the mixture for another hour, although you can serve straight away if you prefer a softer sorbet. Or if you can’t wait. We won’t blame you.

Ingredients (serves 2):

Pineapple, lime and star anise sorbet

image courtesy of waitrose.com

This one sounds a bit fancier, but don’t be fooled. It’s another easy and delicious option for when you want to add some new flavours into the mix.

Put the juice in a saucepan with the water. Add the sugar, the zest of two of the limes, and the star anise. Heat until the sugar dissolves, stirring to help it along. Take the pan off the heat and set aside for 45 minutes so the star anise can perfume the juice (but it’s a strong flavour, so don’t leave it in for longer than this). Strain and add the juice from all the limes.

Chill, then churn in an ice cream machine. If you don’t have one, don’t worry. Just put it into a container, cover and freeze. Then, before it’s fully frozen, tip into a food processor and whizz to break up the mixture. (You could also use electric beaters for this step, or even just a fork). Do this every 30 minutes or so for a smooth sorbet, then re-freeze at the end depending on your preferred sorbet consistency.

Ingredients (serves 6):

Pineapple rum sorbet

image courtesy of baking-sense.com

We’ve saved the best, or at least the booziest, till last with this sorbet. It’s kind of like having a piña colada and an ice cream at the same time. AKA, the perfect summer treat.

Combine your juice, sugar and rum, and stir until the sugar has dissolved. Chill for 4–8 hours. Then churn in an ice-cream maker, and when the sorbet is ready, transfer it to a plastic container. Cover and freeze until the sorbet is solid. Again, if you don’t have an ice-cream maker, just freeze your mixture straight away and use any of the methods from the recipe above to break it up.

Ingredients:

If that hasn’t got you in the mood for summer, then we don’t know what will. Get your juice delivered straight to your door so you can get cracking with the sorbet-making.

And we always love seeing your Eager creations, so don’t forget to share your sorbets with us on Instagram.

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