A friend’s daughter spent her gap year working as a waitress in a London pub. Seeing fresh mint growing in abundance in my garden, she decided it was time to create one of her famous minty cocktails, which doubled up as a refreshing frozen dessert. After a scoop of this the day seems a whole lot less stressful.
Ingredients
60ml water
Juice of 1 lemon
200g sugar
2 large fresh pineapples
2 tbsp finely chopped fresh mint (35g)
125ml vodka (optional)
Method
Warm the water, lemon juice and sugar together, stirring until the sugar dissolves completely.
Bring to the boil and simmer for a few minutes until syrupy. Cut the skin and stalk off the pineapples and cut the flesh into chunks and blend, together with the mint, in a food processor until smooth.
Add the hot syrup to the pineapple and mint, and blend for a few more seconds.
Pour into a glass bowl and freeze for 3 hours. Remove from the freezer, break it up and place in the food processor or scrape it with a fork to prevent it from separating.
Add the vodka if using and continue to blend or mix until well combined then re-freeze.
Sharon Lurie is the author of ‘Celebrating with the Kosher Butcher’s Wife’, Struik, £16.59
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