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Pineapple mint sherbet

Pineapple mint sherbet

Pineapple mint sherbet

Elderflower cordial, mascarpone & raspberries

  • Netherlands
  • UK

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Elderflower cordial, mascarpone & raspberries

Serves 6

Cooks In3 hours 10 minutes plus freezing time

DifficultySuper easy

Nutrition per serving
  • Calories 106 5%

  • Fat 1.9g 3%

  • Saturates 1.1g 6%

  • Sugars 19.9g 22%

  • Protein 1.3g 3%

  • Carbs 20.0g 8%

Of an adult's reference intake


  • 1 large ripe pineapple
  • 8 fresh mint leaves
  • 100 ml elderflower cordial
  • 100 g mascarpone
  • raspberries , to serve


  1. Place a large earthenware or metal container into the freezer to chill.
  2. Peel and core the pineapple, then cut into rough chunks.
  3. Whiz the pineapple and mint to a smooth purée in a food processor. Add the cordial and mascarpone and whiz to combine. Pour into the chilled container and return to the freezer.
  4. Mix the sherbet up with a fork every 30 minutes to aerate it, and keep it in the freezer until frozen through. This should take 2 to 3 hours, depending on your freezer and the depth of the container you use.
  5. Serve with fresh raspberries.

Watch the video: The Trick to Making the Perfect Sorbet - Kitchen Conundrums with Thomas Joseph (January 2022).