The dog days of summer are here, and though it’s been a cooler summer than the past three years that we’ve lived here, we are in the middle of a heat wave. There is no better time for a cooling treat.
If you like easy, this is it. I promise you, the most challenging part of this is hollowing out the pineapple, if you choose to use it as your container. There’s not a lot of added sugar, mainly because pineapple is pretty sweet to start with. There is a little bit of cream (per serving), but likely no more than you would put in your coffee, if you are inclined to do so. There is also no eggs or cooking involved in this, which makes it perfect for a hot day.
Note: You will need an ice cream freezer for this recipe.
Quick & Easy Pineapple-Mint Sherbet
Ingredients
- 2 cups fresh pineapple chunks
- 5 Tbsp granulated sugar
- A handful of fresh mint leaves
- ¼ cup pineapple juice
- ¼ cup whipping cream
- 1 tsp lemon or lime juice
Place the pineapple in a food processor or blender along with the sugar, mint leaves, and juice. Blitz until smooth. Add the whipping cream and lemon or lime juice and mix to incorporate. Refrigerate for at least 4 hours or overnight.
Serves about 4.
You can also make an amazing tropical banana split from this sherbet—just add tropical fruit. (We actually had these for breakfast yesterday—so refreshing!)
