Barbara Kafka

Pineapple Sorbet

Preparation info
  • Makes

    1 Quart

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This is one of my favorites. It comes out almost white and fluffy. Save the unused parts of a large pineapple for another day, or cut in chunks to go with sorbet.

Ingredients

  • 1 pineapple (3½ to 4 pounds), peeled, cored, and cut into 2-inch chunks (5 to 6 cups)
  • 3 cups

Method

Place the pineapple chunks in a food processor and process until the purée is smooth and has no visible chunks. Add the simple syrup and lemon juice and mix until combined. Finish in a sorbet machine, or use one of the methods opposite.