Filter
Reset
Sort ByRelevance
Citygirlincountry
Pineapple sorbet with mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drain the pineapple over a pan and bring the syrup to the boil. Add the sugar and leave it stirring while stirring. Allow the sugar syrup to cool.
-
Puree the pineapple. Mix the syrup, lemon juice, coconut milk, chopped fresh mint and possibly rum.
-
Put this mixture in a freezer of about 500 ml and put in the freezer for 3-4 hours. Stir every half an hour.
-
Puree the half frozen ice cream after 2.5 hours with a hand blender and let it freeze further. Garnish the pineapple sorbet with leaves of mint.
Blogs that might be interesting
-
200 minSnackdark chocolate 72%, fig cubes, dried cranberries, apricot stones, unroasted hazelnuts, peeled pistachio nuts,rocky road with dried fruit and nuts -
20 minSnackminced beef, black olive, green olive, capers, shallot, garlic, mature cheese, bread-crumbs, oil, butter,olive meatballs with cheese -
15 minSnackwalnuts, walnut, almond paste, egg, cinnamon powder, powdered sugar,walnut mops -
30 minSnackMe dried apricots, Me dried unsweetened mango, unroasted almonds, raw Organic coconut oil, lemon, Me date, dried figs, unroasted hazelnuts, coconut oil, dates without pit, roasted sesame seeds, grated coconut,saté of dried fruit
Nutrition
325Calories
Fat11% DV7g
Protein2% DV1g
Carbs20% DV60g
Loved it