Tangerine Sorbet with Grilled Pineapple and Lime Yoghurt Drizzle

Method

Add the sugar and water to a small pan and warm through until the sugar has dissolved. At that point take off the heat and leave to cool

Juice the tangerines into a jug and add the lime juice.

I saved the half shells of the tangerines to serve the sorbet in as it looks pretty.

When the sugar solution has cooled, pour into the jug with the fruit jiuces and store in the fridge to chill down. You may want to pop it into te freezer to super chill before blending in the ice cream machine

If you have an ice cream machine; follow the instructions and churn for about 20 minutes. If you don't have an ice cream machine then pour the mix into a shallow dish and every half hour, scrape with a fork to make make a granita. You'll have to do this for about 2 hours to stop large ice crystals forming

Peel the pineapple and then either under the grill or in a griddle pan; cook the pineapple for about 3 to 4 minutes a side to soften. When done, pop into a sandwich bag and put it in the fridge.

Add all the dressing ingredients to a bowl or squeezy bottle and give a good shake/mix and put this into the fridge.

To assemble; take the sorbet mix out the fridge a good 20 minutes before serving

Scoop the tangerine sorbet onto the half shell or plate, place a slice of grilled pineapple on the side and drizzle over with the dressing

Shred some basil leaves and scatter over the top of the drizzled pineapple and serve straight away