Pineapple and mint is so refreshing after a meal. A natural gluten free vegan partnership of pineapple and mint – one of many great recipes with fruit and one of my favourite desserts for a light end to a meal. Goes great with gluten free vegan ice cream (Swedish Glace is perfect) or sorbet.
Handful of fresh mint
60 g sugar
1. Peel and cube the pinapple and place in a mixing bowl
2. Pick the leaves off the mint and add to a pestle and mortar with the sugar. Pound the mint and sugar together until the sugar ‘melts’ and you have a minty syrup
3. Pour the mint mixture over the pineapple and cover with clingfilm for at least two hours (preferably overnight in the fridge).