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%
  • Sugars
    19.9g
    22%

Of an adult's reference intake

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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

  1. Place a large earthenware or metal container into the freezer to chill.
  2. 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.
  3. 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.

Tip

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

Of an adult's reference intake


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