Pineapple carpaccio and strawberry sorbet (Thermomix® Cutter, TM6)

Strawberry sorbet

• 150 g white sugar
• 2 tsp freshly squeezed lemon juice
• 1 ripe banana, broken into pieces
• 500 g frozen strawberries (see Tips)

Pineapple carpaccio

• 1 fresh pineapple peeled and cut vertically in 4–6 wedges (approx. 200 g each)
• fresh mint, leaves only, to decorate