Jamie Oliver

Pineapple mint sherbet

An easy summer dessert

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Pineapple mint sherbet

Serves 6
Cooks In3H 10M plus freezing time
DifficultySuper easy
Nutrition per serving
  • Calories
    106
    5%
  • Fat
    1.9g
    3%
  • Saturates
    1.1g
    6%
  • Protein
    1.3g
    3%
  • Carbs
    20.0g
    8%
  • Sugar
    19.9g
    22%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    106
    5%
  • Fat
    1.9g
    3%
  • Saturates
    1.1g
    6%
  • Protein
    1.3g
    3%
  • Carbs
    20.0g
    8%
  • Sugar
    19.9g
    22%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 large ripe pineapple , peeled, cored and cut into rough chunks
  • 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.

Whiz the pineapple and mint to a smooth purée in a food processor. Now 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 between 2 and 3 hours, depending on your freezer and the depth of the container you use. Serve with fresh raspberries.

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