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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.