Pineapple Sorbet

Believe it or not, this recipe calls for just two ingredients If the pineapple is really sweet, you can even omit the sugar water -- substitute a ½ cup water instead.

Pineapple Sorbet

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    1/2 cup sugar 2 mini pineapples or 1/2 regular-sized pinapple


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    • 1

      Small 4-inch pineapples make perfect individual serving cups, but if you can't find them, a half pineapple makes a beautiful serving bowl.

    • 2

      In a small sauce pan over medium high heat, combine the sugar with 1 cup water. Stir until sugar dissolves and cook until slightly thickened, about 5 minutes. Remove from heat and cool completely.

    • 3

      Meanwhile, cut the pineapples in half lengthwise, keeping the tops attached. Carefully cut the pineapple meat out of the shell without cutting through the skin. Reserve the pineapple shells for serving. Remove the core and cut into 1-inch chunks. Pulse the chunks in a food processor until almost pureed. Add the cooled sugar water. Place in a 9x9-inch pan and freeze for 2 hours.

    • 4

      Remove, and scrape the frozen pineapple with a fork. Refreeze for another 2 hours. Remove, return to the food processor and puree until smooth. Place in a plastic container and freeze until ready to use. Scoop into reserved shells and serve at once.

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