Pineapple mint sherbet

An easy summer dessert

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Pineapple mint sherbet

Name: Pineapple mint sherbet
Total time: 3 h 10 min
Yield: 6
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

An easy summer dessert

“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

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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.