Herby Pineapple and Yuzu Sherbet

dessert · ⏱ 10 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: milk

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)
http://flowcooking.food/en-us/recipe/308/herby-pineapple-and-yuzu-sherbet/