Ingredients:

• 300 ml – water.
• 100 ml – Pineapple juice.
• 3/4 cup – sugar.
• 1 tbsp – liquid glucose.
• 1/2 tsp – stabiliser.
• 1 tsp – Pineapple emulsion (essence + colour).
• 15-20 flat wooden sticks for ice-creams.

Method:

1. Dissolve stabiliser in 3 tbsp water.
2. Mix water, sugar, stabiliser, emulsion and bring to boil.
3. Add liquid glucose, stir to dissolve.
4. Cool and add pineapple juice.
5. Pour in container, freeze overnight or till firm.
6. Break and churn well.
7. Pour into ice stick moulds, allow to set firm.
8. Insert a hot knife, to make a cut through.
9. Insert stick, and return to freezer till stick is firmly embedded in ice.
10. Unmould and serve.

Recipe courtesy of Saroj Kering