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