Pineapple Carpaccio with Pink Sorbet

Pink Sorbet

• 150 g sugar
• 500 g frozen strawberries, hulled
• 75 g ripe banana, cut into pieces
• 2 tsp lemon juice

Pineapple Carpaccio

• 1 pineapple, fresh, cut vertically into 4-6 spears (approx. 200 g ea.), core removed
• mint leave, fresh, to garnish (非必選)
  或 basil leaf, fresh, to garnish (非必選)