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Herby Pineapple and Yuzu Sherbet

A bright, creamy sherbet with tropical pineapple and citrus zing.
Fresh basil, mint, and tarragon leave a cool herbal glow.
Scoop it cold and finish with olive oil and a tiny sea-salt sparkle.

dessert ⏱ 10 min 185 kcal / portion 35.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Herby Pineapple and Yuzu Sherbet
v3 · rb0e705f985 20260727Z1751 🍳 bring water to a boil ⏳ blanch the herbs 10 seconds, then cool in the ice bath 🍽 transfer and squeeze the herbs, then add to blender 🌀 ⏱ 1 min blend with pineapple, labneh, yuzu juice, and caster sugar until super smooth ⏳ ⏱ 4 h freeze until firm or up to overnight 🌀 blend the frozen sherbet to a creamy slush texture, scraping as needed ⏳ ⏱ 2 h freeze again until firm or up to overnight 🍽 ⏱ 5 min scoop after taking from the freezer and drizzle with olive oil and pinch of flaked salt for serving Yuzu Sherbet 🎉 15 g basil leaf 15 g mint leaf 5 g tarragon leaf 200 g pineapple 50 g labneh 60 ml yuzu juice 60 ml lime juice 75 g caster sugar olive oil to taste sea salt (flaked) to taste basil leaf, mint leaf, tarragon leaf olive oil, sea salt (flaked)
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Preparation steps

  1. bring water to a boil
  2. blanch the herbs 10 seconds, then cool in the ice bath
  3. transfer and squeeze the herbs, then add to blender
  4. blend with pineapple, labneh, yuzu juice, and caster sugar until super smooth about 1 minute
  5. freeze until firm about 4 hours or up to overnight
  6. blend the frozen sherbet to a creamy slush texture, scraping as needed
  7. freeze again until firm about 2 hours or up to overnight
  8. scoop 5 minutes after taking from the freezer and drizzle with olive oil and pinch of flaked salt for serving

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