Pineapple Sorbet with Extra Virgin Olive Oil & Fleur De Sel

Method

1. Place the pineapple in a blender and puree until smooth. Strain through a fine sieve, pressing down on the solids to extract the puree. Discard the solids. Measure the puree and allow 1 cup (220g) sugar for every 1 litre (4 cups) puree.
2. Place about 1 cup (250ml) of the fruit puree in a saucepan over medium heat. Add all the sugar and bring to simmer, stirring until the sugar has dissolved. Combine with the remaining pineapple puree. Chill for 1 hour until cold.
3. Pour the mixture into a shallow container and freeze until frozen at the edges. Remove and beat with an electric beater. Pour back into the container and refreeze. Repeat 2 or 3 times, then freeze until firm. (Alternatively, churn in an ice cream machine according to manufacturer's directions.)
4. To serve, scoop the sorbet into bowls, drizzle 1 tablespoon olive oil over each bowl and sprinkle with sea salt flakes.