Glynn Purnell’s pineapple sorbet

Method

1. Put the poached pineapple and poaching liquid in a blender and whizz until smooth, then whisk in the stock syrup.
2. Churn the mixture in an ice-cream machine according to the manufacturer’s instructions until it reaches a sorbet consistency. If you don’t have an ice-cream machine, pour the mixture into a freezerproof container and freeze until crystals form. Whisk to break up the crystals, then refreeze for an hour. Whisk again, then repeat twice until smooth. Transfer to a freezerproof container and store in the freezer until needed. It will keep for up to 6 months.