In a food processor blend cherries, raspberries, rice syrup until all combined put in a bowl or jug set aside.
In your juicer, juice the pineapple then add to bowl or jug, give a quick mix then pour into ramekins or I just used some tea cups put in the freezer until set (maybe over night).
Before serving pull sorbet out of the freezer 15 minutes beforehand so it’s easier to tip out onto your plate.
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1 cup pitted cherries
½ cup frozen raspberries
¼ cup rice malt syrup (or your favourite natural sweetener)
½ a pineapple – sliced long and thin ready to be juiced