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.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!