Pineapple and Mint Sorbet

Makes: 1,5 litres

  • 800g peeled, cored and chopped pineapple
  • 350g caster sugar
  • 2 lemons, squeezed
  • 1 big handful of fresh mint, rinsed and finely chopped

Blend the pineapple and caster sugar together until you have a thick puree, add the lemon juice and mint, and whiz for a few more seconds. Pour into an ice cream machine and churn until frozen.

If you don’t have an ice cream maker, pour the mixture into a 2-litre plastic tub, freeze for half an hour, and then whisk manually. Re-freeze for 45 minutes and repeat the process until the mixture has frozen.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipes by Diane Heierli