Pineapple and herb sorbet with candied fennel seeds
The key to keeping this sorbet a vibrant, herby green is to semi-freeze the pineapple first and churning it straight away while it’s nice and cold. The candied fennel seeds are optional here and will make more than you need here; keep any extra to snack on or to sprinkle on desserts. You’ll need an ice-cream machine for this
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