Pineapple Carpaccio with Strawberry Sorbet (TM6)

Strawberry Sorbet

• 150 g caster sugar
• 10 g lemon juice, freshly squeezed
• 75 g ripe banana, cut in pieces
• 500 g frozen strawberries

Pineapple Carpaccio

• 1 fresh pineapple, peeled, cut vertically in 4-6 wedges
  (approx. 200 g each), core removed
• fresh mint leaves, for garnishing