Pineapple Sorbet

By RoketJSquerl

Try to find as ripe as a pineapple as you can. An easy test for ripeness: if one of the inner leaves comes off easily, it’s ripe. Or, instead, just take a big whiff and if it smells sweet and delicious, take it.

Ingredients

• 1/2 Ripe Pineapple, peeled and cored (about 2 cups)
• 8 Tbsp Sugar (8 to 10)
• 1/2 Cup Water
• 1 Small Squeeze Fresh Lime Juice (optional)

Details

Servings 4

Preparation

Step 1

1. Slice the pineapple into chunks and puree in a blender with 8 tbsp of sugar and water until smooth. Taste, then add up to 2 tablespoons additional sugar, if needed. If the pineapple is fairly ripe, you should be good to go. You don’t want to add more sugar than you need or the sorbet will end up tasting far too sweet. 2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Eat right away if you like your sorbet on the softer side. For an icier treat, leave it in the freezer for 3-4 hours before serving.