Pineapple Mint Sherbet Sorbet Recipe

Catherine Barnhoorn | Mila's Meals

Refreshing, light Summer dessert. Perfect for after a big Christmas meal!

Prep Time 30

Cook Time 8

Additional hands-free time 1

Total Time 9 30

Course Dessert

Servings 1.5 litres

1/4 cup monk fruit powder raw honey, non-GMO xylitol, Erythritol, Stevia (the amount will depend on which sweetener you choose and how sweet you want it.)
3 cups water
1 cup fresh mint leaves stem removed and washed
2 tsp matcha powder (optional)
3 oranges juice of
2 lemons juiced of
3 bananas peeled
270 g fresh pineapple (1 medium sized) fresh pineapple, peeled and chopped
2 organic egg whites
1-3 tbsp kale juice (to use as green food colouring)

Place the water and sweetener in a saucepan and bring to a boil while stirring occasionally. Turn the heat off.
Crush the mint leaves with your hands to release their oils and juice. Add them and the matcha powder to the sweetener syrup and stir to mix. Cover the saucepan with a lid and leave to infuse for 1 hour.
Pour the infused syrup through a sieve to remove the mint leaves and set aside.
Place the orange juice, lemon juice, bananas and pineapple in a blender and blend until smooth. Pour the mixture into a large mixing bowl.
In a small mixing bowl, beat the egg whites until they form stiff peaks.
Fold the egg whites into the fruit mixture.
Stir in the kale juice – 1 tablespoon at a time until you have the desired green colour.
If you have an ice cream machine, transfer the mixture to it and follow the manufacturer’s instructions.
If you don’t have an ice cream machine, pour the mixture into a freezer-safe container and place it in the freezer. Remove the container after an hour and beat the mixture with a fork. Return to the freezer. Continue doing this until you ice cream is frozen through.
Serve topped with some bright red strawberries (and a raw chocolate if you want to be really decadent!)

Keyword dairy-free, festive food, gluten-free, grain-free, nut-free, sugar-free, vegetarian