Pineapple mint sherbet

Elderflower cordial, mascarpone & raspberries

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? Close

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 In3H 10M plus freezing time

DifficultySuper easy

Fruit, Aussie Christmas, Gluten-free, Vegetarian

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

Tap For Method

Ingredients

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

Tap For Method

Tap For Ingredients

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.