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Pineapple Sorbet

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 9 servings (serving size: 1/2 cup)
Cool down on a hot summer night with this deliciously smooth and creamy pineapple sorbet - you'll never believe how easy it is to make!

Ingredients

  • 1 small pineapple, peeled and cored
  • 2 tablespoons fresh lemon juice
  • 1 cup plus 2 tablespoons sugar
  • Mint sprigs (optional)

Nutrition Information

  • calories 116
  • caloriesfromfat 2 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.2 g
  • carbohydrate 30 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 1 mg
  • calcium 3 mg

How to Make It

  1. Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Cook's Notes

If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.