When the searing heat of summer sets in (does this still happen?), my instinctive reaction is to dive into the depths of the freezer and haul out whatever ice cream or lolly I find lurking. Sometimes though, particularly when you have dinner guests, whipping out a round of Mini-Milks feels like a rather unsophisticated option, even if everyone’s sense of nostalgia is firing on all cylinders.

In those instances, I head straight for my go to summer showstopper; Pineapple Nieve (or Pineapple Snow if you don’t speak Spanish or Pretentious). I have had this recipe for a while now and it never fails to simultaneously impress and refresh our guests. Each bite feels like a lime and pineapple drenched clump of freshly fallen snow.

I usually present it in the hollowed out pineapple shell, resplendent with a cocktail umbrella/sparkler/whatever titillation we have to hand. It also goes great with freshly baked cinnamon chips for that extra special touch of homemade. Provided you have a few hours notice, it is pretty simple to make for those of you with a non-culinary disposition. Here’s the recipe:

Pineapple Snow

A medium pineapple

60g granulated sugar

60ml fresh lime juice

Hollow out the pineapple and coarsely chop; pop the shell intact into the freezer for serving up later. Place the pineapple in a food processor for 2 minutes or until very smooth. Add the sugar and lime juice and blend for a further 20 seconds. If you like it very smooth, strain the mixture through a sieve into a bowl, although you will be taking out a lot of the nutritious fibre.

Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. To prepare using a freezer, pour the mixture into an 8-inch square baking dish; cover and freeze until firm, taking it out and remixing it occasionally to keep breaking up the crystals; the more you do this, the smoother the texture. Lift the mixture out for a few minutes before serving to allow it to soften, then spoon back into the pineapple shell and decorate.

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Cinnamon Chips

1 tablespoon sugar

1/4 teaspoon ground cinnamon

2 (8-inch size) flour tortillas

1 tablespoon water

Preheat the oven to 180 degrees C. Combine the sugar and cinnamon in a small bowl. Lightly brush both sides of tortillas with water, and sprinkle each side with the cinnamon mixture. Cut each tortilla into 12 wedges. Arrange the wedges in a single layer on a baking sheet. Bake at 180 degrees C for 15 minutes or until crisp.

Why not try them out for size when the sun next pops its head out from behind a cloud? Let us know how you get on below, or feel free to share any other summertime favorites!

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