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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!
- 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.
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!
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