Tuesday, January 3, 2017

Pineapple mint sherbet

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

    1. Place a large earthenware or metal container into the freezer to chill.
    2. 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.
    3. 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.

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