Pineapple mint sherbet

Elderflower cordial, mascarpone & raspberries

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Pineapple mint sherbet

Pineapple mint sherbet

Serves 6
Cooks In3 hours 10 minutes plus freezing time
DifficultySuper easy
Nutrition per serving
  • Calories 171 9%
  • Fat 7.5g 11%
  • Saturates 4.9g 25%
  • Sugars 22.6g 25%
  • Salt 0g 0%
  • Protein 1.3g 3%
  • Carbs 25.9g 10%
  • Fibre 1.4g -
Of an adult's reference intake
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  • 1 large ripe pineapple
  • 8 fresh mint leaves
  • 100 ml elderflower cordial
  • 100 g mascarpone
  • raspberries , to serve
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  1. Place a large earthenware or metal container into the freezer to chill.
  2. Peel and core the pineapple, then cut into rough chunks.
  3. 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.
  4. 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.
  5. Serve with fresh raspberries.