The 2-minute pineapple sorbet with rum and mint. Hello Caribbean feeling without ice machine!
Preferably upside down! Who wants? Please read:
Here comes the recipe for the 2-minute pineapple Sorbet with rum and mint (enough for 4 servings):
1 (really) very ripe pineapple cut lengthwise and cut off the stalk. Trigger the pulp and cut into small cubes. Freeze in a freezer or freezer bag in the freezer.
If the pineapple pieces are frozen together, separate them with a hammer or meat tenderizer. Then pinch pineapple with 1 teaspoon chopped mint and 1 tbsp brown rum in the blender, with the blender or in the food processor until no pieces of fruit are visible. with mint leaves to taste and serve immediately.
Tip: When children eat, omit the rum and 1 adult each Drizzle the sorbet before serving. Keep the remains in an airtight container in the freezer and stir before serving.