Pineapple and Mint Ice Blocks Recipes

1. Puree 500g pineapple flesh and 10 fresh mint leaves in a blender or food processor until smooth.

2. Sweeten to taste with 1-2 tsp caster sugar.

3. Pour the pineapple puree into 6 plastic ice block moulds.

4. Freeze for 30 minutes, add the ice block sticks, and return to the freezer.

5. Freeze for a further 150-180 minutes, or until the ice blocks are frozen solid.

Makes 6

If you like the above recipe Subscribe to our newsletter.

You can purchase the above ingredients here