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pineapple mint sherbet
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Pineapple mint sherbet

Elderflower cordial, mascarpone & raspberries

pineapple mint sherbet
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3 hrs 10 mins plus freezing time
Super easy

serves 6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

0

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

1 large, ripe pineapple, peeled, cored and cut into rough chunks

8 fresh mint leaves

100ml elderflower cordial

100g mascarpone

raspberries, to serve

Method

A kinda cross between a sorbet and ice cream recipe, this zingy sherbet is lovely with fresh fruit

  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.

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