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Welcome to the Potspoon Kitchen. I am Jessica, a Caribbean girl with a Canadian Culinary Management diploma and a baking mindset. Join me on this cooking and baking journey by hitting that subscribe button, liking my videos and commenting, Don't forget to click the notification bell above. Thank you for your support and be looking out for my next video upload. LET'S STIR UP THE FLAVOURS!!! SUBSCRIBE HERE: / @thepotspoonkitchen #moresubscribers2023 #growyourchannel #moreviews2023 #viral #trinidad #jamaica #caribbean1vlogger RECIPES: Soft Hot Cross Buns - • EASY Fluffy Hot Cross Buns|| SOFT BUNS Old Fashioned Hot Cross Buns - • EASY OLD FASHIONED HOT CROSS BUNS || CARIB... Caribbean Saltfish Pies - • HOW TO MAKE CARIBBEAN SALTFISH PIES|| SALT... Carrot Cake with Cream Cheese Frosting - • Carrot Cake Recipe || How to Make Carrot C... Strawberry Pineapple lemon Sorbet Recipe: 600g Frozen or fresh Strawberries 1 Fresh pineapple 1 Lemon 1 - 1 1/2 Cup Granulated sugar 1 1/2 Cup water 1 tsp. Vanilla Method: 1. Thaw frozen strawberries or clean fresh strawberries 2. Peel fresh pineapple and cut into cubes 3. Zest the lemon the squeeze the juice 4. In a pot, add water, lemon zest, lemon juice and sugar. allow to simmer until all the sugar desolves. 5. Puree both fruits in a blender with or without the simple syrup. You can puree then add the syrup or you can blend the syrup with the fruits. 6. Pass the puree through a strainer to remove some of the pulp and seeds. Smooth sorbet no seeds. 7. Chill the mixture for 2 hours. 8. Add to an ice cream machine and churn until soft ice. 9. Freeze for a minimum 4 hours. 10. Enjoy 11. Subscribe and look out for the no ice cream machine method!!!