This is a very cool treat for children on sunny afternoons. You could also make an adult version by adding 30 ml gin to the mix as it’s about to go into the freezer.
220 g (1 cup) caster sugar
500 ml (2 cups) water
1.5 kg pineapple
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the caster sugar and water in a saucepan and bring to the boil, then simmer for 5 minutes.
Peel and core the pineapple and then cut it into small chunks. Place the chunks in a food processor and whiz until smooth. Add the pineapple purée to the sugar syrup and whisk until combined. Bring gently to the boil, scooping off any foamy bubbles from the surface.
Strain the mixture through a fine sieve, pushing down hard to extract all the flavour. Pour the pineapple mixture into icy pole moulds and freeze overnight.