This is so refreshing and delicious. Great on a summer day! I actually put in the two extra tablespoons and then forgot to put in the other cup, and it was still really good. It was still tart, but it was just like eating a pineapple. The lemon juice adds just the right touch. Next time I think I might add strawberry along with it as a nice complement.
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!
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- Calories: 116
- Calories from fat: 2%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.2g
- Carbohydrate: 30g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 1mg
- Calcium: 3mg
- 1 small pineapple, peeled and cored
- 2 tablespoons fresh lemon juice
- 1 cup plus 2 tablespoons sugar
- Mint sprigs (optional)
- 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.
- 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.
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.
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Pineapple Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, 5 Ingredients or Less, Freezable, Quick/Easy
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Summer
- PUBLICATION: Cooking Light