Pineapple Mint Sherbet Sorbet Recipe
(gluten-free, dairy-free, sugar-free, grain-free)
This recipe is adapted from one given to me by my mom – and it brings back such strong memories of my childhood birthdays (it was what I requested every year for quite some time!)
I made this version of it for a big family Christmas dinner a couple of years ago and it was a big hit (or “thumbs up” as Mila would say).
Makes 1.75 litres
Start? Yes… Mint is a great appetizer or palate cleanser, and it promotes digestion. The smell of mint activates the salivary glands in our mouth (saliva is the first step in the digestion process) as well as the glands which secrete digestive enzymes. When mint is used as an appetizer it encourages easy digestion of the main meal.
And, besides, by using this sorbet as an appetizer, you can have the Chai Tea Ice Cream as the dessert 🙂
“Matcha or maccha is a finely ground, bright emerald-green tea powder. It is a natural, organic green tea which has been the heart of the famous Japanese tea ceremony for over 900 years. The Buddhist monks honored matcha tea as the ‘health elixir’ for its potential to heighten the concentration and enhance the metabolism.” – Organic Facts
Besides my eternal quest to sneak ‘the good stuff’ (i.e. nutrient-dense foods) into anything I make, I also added matcha to this sorbet to add the green colour. I find that kale juice works much better though – so the matcha is optional.
Matcha does contain caffeine, so if you are using this recipe for the little ones, it is perhaps best to leave it out. Matcha, however, also contains an amino acid called L-Theanine, which improves concentration while encouraging relaxation – effectively counteracting the side effects of caffeine.
Matcha has a long list of health benefits. It boosts the immune system, metabolism and energy, aids detoxification and heightens concentration.