Would you rather see the UK version?
Would you rather see the US version?
Would you rather see the Australian version?
Would you rather see the German version?
Would you rather see the Dutch version?
Você prefere ver a versão em português?
Pineapple mint sherbet
An easy summer dessert
Thanks for voting. Why not leave a comment
“A kinda cross between a sorbet and ice cream recipe, this zingy sherbet is lovely with fresh fruit ”
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
Tap For Method
Share this Recipe
Tap For Ingredients
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.