Method

• 1.
  Cut the top off the pineapple and slice the pineapple lengthways into quarters. Slice off and discard the core, then cut the skin and the 'eyes' away from the flesh. Cut the flesh into cubes.

• 2.
  Place the pineapple flesh, vodka, sugar, lemon juice and mint leaves in a blender and blend to combine.
• 3.
  Pour the mixture into a plastic container or ice-cream tray and freeze for 1-2 hours until firm on the outside and still liquid in the centre. Tip the mixture into a bowl and beat strongly, then return to the freezer for a further hour or so until semi-frozen. Beat again, breaking up any crystals, and freeze until required.
• 4.
  Chill two serving bowls or glasses, and leave the crush in the fridge for 15 minutes to soften before serving.
• 5.
  Serve with a fresh mint leaf.