A sorbet it was. After a little investigation I came across a recipe for pineapple mint sorbet. Given that Kettle and I had just planted fresh herbs, including mint, over the weekend, it was a perfect option. I love that it was a different take on sorbet and a fun way to use my pineapple.
Overall, I am very happy with how this recipe came out. The consistency is really nice and the pineapple-mint combo works surprisingly well. Next time I will make sure to very finely chop the mint. Mine was a little chunky making the bites a little inconsistent.
Adapted from Scoop Adventures.
2 cups pineapple puree (~half a pineapple peeled and cored)
8 tbsp sugar
1/4 cup water
1/4 cup seltzer water
1+1/2 tsp fresh mint
Add pineapple and sugar to a blender and puree until combined. Add water and seltzer and pulse until mixed. Stir in finely diced mint. Cool mixture in the freezer until well chilled, but not frozen. Poor mixture into an ice cream machine and churn until solid consistency. Return to freezer overnight till frozen.
Don’t be afraid if you make a little extra pineapple puree. It makes a great cocktail when mixed with seltzer and mint vodka.