Pineapple and Mint Sorbet

Pineapple and mint sorbet is a refreshing and light dessert, ideal to conclude a meal or as a delightful break. Here is the recipe:

Ingredients

• 500 g of fresh pineapple
• 120 g of granulated sugar
• 60 ml of water
• The juice of 1 lemon
• Some fresh mint leaves

Preparation

1. Start by preparing a simple syrup by bringing to a boil the water with the sugar in a small pot. Stir until the sugar has completely dissolved. Allow it to 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 cool syrup to the blender with the pineapple.
4. Also add the mint leaves, previously washed, and blend everything until you achieve a smooth mixture.
5. Pour the mixture into an ice cream maker and follow the machine’s instructions to churn the sorbet. If you do not 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 ice crystals from forming.
6. Once the sorbet has reached the desired consistency, store it in the freezer until it’s time to serve.
7. Serve the sorbet in small bowls, garnishing with fresh mint leaves.

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

Enjoy your refreshing dessert!