Pineapple mint sherbet

Name: Pineapple mint sherbet
Total time: 3 h 10 min
Yield: 6
Ingredients: 1 large ripe pineapple; 8 fresh mint leaves; 100 ml elderflower cordial; 100 g mascarpone; raspberries to serve

Elderflower cordial, mascarpone & raspberries

“A kinda cross between a sorbet and ice cream recipe, this zingy sherbet is lovely with fresh fruit ”

Serves 6

Cooks In3 hours 10 minutes plus freezing time

DifficultySuper easy

Fruit Aussie Christmas Desserts Puddings & desserts

Nutrition per serving

Calories 171 9%
Fat 7.5g 11%
Saturates 4.9g 25%
Sugars 22.6g 25%
Salt 0g 0%
Protein 1.3g 3%
Carbs 25.9g 10%
Fibre 1.4g -

Of an adult's reference intake

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Ingredients

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1 large ripe pineapple
8 fresh mint leaves
100 ml elderflower cordial
100 g mascarpone
raspberries , to serve

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Method

Place a large earthenware or metal container into the freezer to chill.
Peel and core the pineapple, then cut into rough chunks.
Whiz the pineapple and mint to a smooth purée in a food processor. Add the cordial and mascarpone and whiz to combine. Pour into the chilled container and return to the freezer.
Mix the sherbet up with a fork every 30 minutes to aerate it, and keep it in the freezer until frozen through. This should take 2 to 3 hours, depending on your freezer and the depth of the container you use.
Serve with fresh raspberries.