Pineapple Sorbet
Ingredients:
- 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.