Recipe: Pineapple and Mint Sorbet1 Nov 2011
Serves approximately 6
1 medium pineapple—peeled and cored
220g castor sugar 2 tbsp lemon juice
1 tbsp finely chopped mint
Mint sprigs to garnish
Cut the pineapple into small pieces and place in blender. Add the lemon juice and blend until smooth. Add sugar and blend until sugar is dissolved— approximately for one minute. Pour into covered bowl and freeze until hard on outside but soft in middle (approximately two to three hours). Remove from freezer, beat with whisk until smooth. Cover and return to freezer. Ready to serve anytime after four hours. Garnish with sprig of mint.