Pineapple and mint sorbet recipe
Refreshing, fruity and tropical, this pineapple and mint sorbet makes a lovely summer dessert. Using frozen pineapple and requiring little cooking skills, anyone can have a go, yet the result is seriously impressive!
See method- Serves 6
- 10 mins plus freezing
- 120 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 450g pack frozen pineapple chunks
- 10 fresh mint leaves, roughly chopped, plus extra to serve (optional)
- 115g granulated sugar
- ½ lime, juiced
- 1 tbsp white rum
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Shop ingredientsEach serving contains
- Energy
- 505kJ 120.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 28g
of the Reference intake
Carbohydrate 27.6gProtein 0.4gFibre 0.9g
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- Put all the ingredients in a food processor with a pinch of salt and blitz until very smooth.
- Scrape into a shallow, freezer-safe container, cover, and then freeze for 2 hrs.
- Use a fork to break up any ice crystals, so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat this 2-3 times until the sorbet is fully set. Serve with extra mint leaves, if you like.
- See more Ice cream recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
