Easy, squeezy 3-ingredient pineapple sorbet.
What could be better in this summer heat?
Not much I tell you.
Well, perhaps some colored shortsΒ and a swig of sangria.
After I get back from the gym today I’m going to park my behind on that lounge chair I’ve been eyeing outside and dip into this delicious fruity treat.
Can’t. Wait.
xoxo,
peaches and cake
Pineapple Sorbet
Time: 2 Β½ hours
Makes 1 quart
Idea from my big sister
Slightly adapted from CookingLight, April 2003
1 large ripe pineapple, peeled and cored
2 tablespoons + 1 tsp.Β fresh lemon juice
1 cup granulated sugar*
- Cut pineapple into chunks. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar (see note below); process 1 minute or until sugar dissolves.
- Pour mixture into the bowl of a running ice-cream machine; freeze according to manufacturer’s instructions.
- Use a spatula to transfer sorbet into an airtight container. Cover and freeze at least 2 hours or overnight.
- To serve, let thaw at room temperature for a few minutes or nuke in the microwave for 10-20 seconds or until slightly softened.
*Note: The more ripe your pineapple is, the less sugar you need. I used a lot of sugar because my pineapple needed sweetening, but start with Β½ cup and scale up to taste. Half part Splenda-Sugar Blend can also be substituted for one part sugar.
