Pineapple and Mint Sorbet

The pineapple and mint sorbet is a refreshing and light dessert, ideal for ending a meal or as a delicious break. Here is the recipe:

Ingredients

• 500 g fresh pineapple
• 120 g granulated sugar
• 60 ml water
• Juice of 1 lemon
• A few fresh mint leaves

Preparation

1. Start by preparing a simple syrup by bringing the water and sugar to a boil in a saucepan. Stir until the sugar has completely dissolved. Let it cool completely.
2. Clean the pineapple by removing the skin and the central core. Cut the flesh into pieces and place them in the blender.
3. Add the lemon juice and the cold syrup to the blender with the pineapple.
4. Also add the mint leaves, previously washed, and blend everything until you obtain a homogeneous mixture.
5. Pour the mixture into an ice cream maker and follow the machine’s instructions to churn the sorbet. If you don’t have an ice cream maker, you can pour the mixture into a container and put it in the freezer, stirring every 30 minutes to prevent the formation of ice crystals.
6. Once the sorbet has reached the desired consistency, store it in the freezer until serving time.
7. Serve the sorbet in bowls, decorating with fresh mint leaves.

If you want an additional Italian touch, you can incorporate some limoncello into the sorbet for a more intense flavor and a slight alcoholic effect. Adjust the quantity according to your personal taste, being careful not to use too much alcohol, otherwise the sorbet will not freeze properly.

Enjoy a refreshing dessert!