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Citygirlincountry
Pineapple sorbet with mint
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Ingredients
Directions
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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.
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Puree the pineapple. Mix the syrup, lemon juice, coconut milk, chopped fresh mint and possibly rum.
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Put this mixture in a freezer of about 500 ml and put in the freezer for 3-4 hours. Stir every half an hour.
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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.
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Nutrition
325Calories
Fat11% DV7g
Protein2% DV1g
Carbs20% DV60g
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