Pineapple Sorbet
Pineapple Sorbet
Enjoy this wonderful, creamy pineapple sorbet for a hot summer night – so easy to make!Use a covered metal bowl if you don't have a freezer for ice cream. Freeze the mix for 3 hours, or till the outside is hard, but in the middle slushy. Remove from the freezer, whip it well with a whisk and return to the freezer, covered, until firm for 4 hours.
Ingredients
- 1 small Pineapple peeled and cored
- 2 tbsp Fresh Lemon Juice
- 1 cup Sugar
- Mint Springs
Instructions
- Cut pineapple into 1cm cubes. Place pineapple and lemon juice in a food processor or strong blender; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
- Pour the mixture into an ice cream freezer's freezer can and freeze according to the manufacturer's directions. Fill a freezer-safe container halfway with sorbet. Freeze for 1 hour, or until firm. Garnish with mint sprigs.
