Sorvete de Abacaxi

• 1 large or 2 small very ripe pineapples
• ½ cup superfine sugar
• 1

Cut the stem end and bottom off the pineapple, slice off the skin, and remove the eyes with a small, sharp paring knife. Slice the fruit in quarters lengthwise and cut away the core. Slice the pineapple in chunks and puree them in a food processor or blender. Strain the mixture through a sieve, pressing down with a rubber spatula to extract all the juice from the pulp. You should have about 4 c