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Fall is in the air for a lot of the country, but it’s still in the upper 90’s here in sunny Arizona. So, I had to squeeze in one last frozen treat for the season. It’s so easy and only has 4 ingredients.
When I attended the Phoenix Cooks event earlier this month, one of my most favorite dishes from the entire event was a pinepple mint sorbet from District American Kitchen (I believe). Oh, it was so delightful and I couldn’t get it out of my head. I really want to check out that restaurant and score a bigger portion…I wonder if it’s on their menu?
I’m gonna preach at you again about the importance of a great blender. If you have a powerful one (Vita-Mix or BlendTec only), then feel free to use add in the pineapple core. If you don’t, then you will need to cut it out before throwing everything in the blender.
Trust me…the mint really gives this sweet dessert a fantastic taste. It’s just a hint of mint, but it’s definitely there. And it’s so easy, throw it in the blender, pour into a freezer container, and once it’s frozen scrape with a fork to loosen it up.
It’s a nice, clean, and not overly sweet dessert for the end of summer!
I make the lemone granita,never tried the pineapple will try
Dandi D says
Hmm, I’d never thought about pineapple and mint together before… Sounds good!