Pineapple Mint Ice

Yesterday we shared a Basil-Lime Sorbet recipe.  Today I have a Pineapple Mint Ice which is simpler to make with just a blender and a pan to freeze the ice.

Pineapple Mint Ice

1 cup cubed fresh pineapple (or 1-8.25 oz. can unsweetened chunks)

1/4 cup honey

1/2 cup grapefruit juice

15 to 20 fresh pineapple or apple mint leaves

1/2 tsp grated fresh lemon peel

2 Tbls fresh lemon juice

Springs of fresh mint for garnish

Mix all ingredients together.  Puree until pineapple is completely blended and mint leaves are finely chopped.  Place in the freezer in a backing pan until mixture is firm but not solid, about 1 to 2 hours.  Scoop out into sherbet or tall parfait glasses.  Garnish with mint sprigs and serve.

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   January - Chicken Soup (ChickJan)
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