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Pineapple Sorbet

Pineapple Sorbet


  • 1 3/4 C. simple syrup
  • One 20-oz. can pineapple packed in its own juice
Drain the pineapple and reserve the juice for another use. Purée the pineapple in a food processor until very frothy. You should have about 2 cups Purée. Stir in the simple syrup.

Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Simple Syrup
4 C. sugar
4 C. water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.

Makes about 1 quart.

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