Pineapple sorbet with mint

Name: pineapple sorbet with mint
Total time: 20 min
Yield: 2
Ingredients: 1 look pineapple piece; 75 gram sugar; 1 tablespoon lemon juice; 75 milliliters coconut milk; 1 tablespoon fresh mint; 2 tuft fresh mint; 1 dash rum

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.