Pineapple and Mint Ice Blocks Recipe

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

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