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Pineapple and mint sorbet recipe

Pineapple and mint sorbet recipe

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Refreshing, fruity and tropical, this pineapple and mint sorbet makes a lovely summer dessert. Using frozen pineapple and requiring little cooking skills, anyone can have a go, yet the result is seriously impressive! See method

  • Serves 6
  • 10 mins plus freezing
  • 120 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 450g pack frozen pineapple chunks
  • 10 fresh mint leaves, roughly chopped, plus extra to serve (optional)
  • 115g granulated sugar
  • ½ lime, juiced​
  • 1 tbsp white rum
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    28g 31%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 27.6g Protein 0.4g Fibre 0.9g


  1. Put all the ingredients in a food processor with a pinch of salt and blitz until very smooth.
  2. Scrape into a shallow, freezer-safe container, cover, and then freeze for 2 hrs.
  3. Use a fork to break up any ice crystals, so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat this 2-3 times until the sorbet is fully set. Serve with extra mint leaves, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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