Pineapple Sorbet With Mint (5 Min, Vegan)
Pineapple Sorbet with Mint. A refreshing summer sorbet full of fruity goodness, made from just 2 ingredients and ready in 5 minutes. Stacked with vitamins A, C, B6 and no cholesterol!
Servings 4
Calories 81kcal
Ingredients
- 1 can pineapple chunks (1 can = 20oz in juice, or ½ real pineapple)
- 1 cup mint, fresh
Instructions
- Drain the tin or chop up the real pineapple and put in bowl in freezer (it should take around 2 hours to freeze). Save a few chunks or a ring for garnish.
- When it’s frozen use a hand blender or food processor to blend, along with mint (also keep a few mint leaves aside).
- If you're using fresh pineapple then I suggest blending first and freezing after, it seems to work better.
- When nicely mixed, place in bowls and garnish each with the remaining chunks and leaves.
- Serve immediately or put back in freezer until needed.
Notes
Please note: You need to throw the chopped pineapple in the freezer for about 2 hours before you can make your sorbet!
IF YOU LIKED THIS RECIPE: Then you also need to check out these super easy 3 ingredient cinnamon baked pears! Also, if you're into scrumptious vegan ice cream creations, have a look into this Raw Vegan Banana Ice Cream eBook by my blogging friend Natalie!
Nutrition
Serving: 169g | Calories: 81kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.5g | Sodium: 16mg | Potassium: 355mg | Fiber: 5g | Sugar: 11.8g | Vitamin A: 2050IU | Vitamin C: 88.3mg | Calcium: 110mg | Iron: 6.1mg