Pineapple and Mint Sorbet

Updated: May 29, 2019

Food lovers Market recently had a sale on pineapples, where you could buy 5 for N$50, and the sale lover that I am, obviously had to get them. I got home that evening, peeled them, cut them up into chunks, divided them equally into about 12 small plastic bags and stored them in the freezer. The main idea was to use them in smoothies or popsicles for the kids, as I do with many other fruits I freeze.


So, while I was preparing lunch on Sunday for 3 of my friends who were coming over later that day, the idea of making a sorbet for dessert came to me. I had all the ingredient, I had a blender, so “why not” I thought to myself.


Me saying this recipe is easy, is a huge understatement. The only work you have to do in this recipe is stopping the blender, and scraping down the sides so it can blend evenly. Thats it. Otherwise its a matter of throwing all the ingredients into the blender and waiting until you get your desired consistency, which, preferably should be smooth.


This sorbet is very delicious and so refreshing, especially when the weather’s warmer outside. The mint in it gives it that distinctive minty flavour while also giving it a pop of colour. My guests seemed to have enjoyed it, which was all I wanted to achieve.


Tips to make this recipe better:

1. If you have a food processor, use that instead of a blender. A food processor will blend the frozen pineapples into a smoother texture without the need to scrape down the sides.

2. Don’t use all the honey at once as it might be too sweet for some people. Add half of it at the beginning, blend, taste and add the rest if it’s not too sweet for you.

3. Store your serving dishes in the freezer for a few minutes before you serve. This way you will ensure that the sorbet doesn’t melt as quickly as it normally would.


I hope you give this recipe a try, and if you do, please tag me on my Instagram so I can see how beautiful yours look as well.


Have a beautiful Sunday and happy cooking.

Ingredients:

Frozen chunks of 2-3 pineapples

1/4 cup honey

Zest of 1 lemon

Juice of half a lemon

2-3 tbsp chopped mint

Small mint leaves for garnish


Method:

1. Place all your ingredients except for the mint in a blender or food process and blend on high speed until smooth. You might need to stop the blender several times to scrape down the sides.


2. Pour the blended mixture into a freezer safe dish, add the mint and stir thoroughly until well combined.

3. Store in the fridge for at least 4 hours before serving.

4. Once ready to serve, dip your ice cream scoop into hot water and serve like you would normal ice cream.

5. Garnish with a fresh mint leave and enjoy immediately :)



© 2019 by Cheroldine Cooks.