Pineapple Sorbet With Mint (5 Min, Vegan)
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- 1 can pineapple chunks (1 can = 20oz in juice, or ½ real pineapple)
- 1 cup mint, fresh
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.
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