Pineapple Sorbet

• 35 g (1 oz.) granulated sugar
• 15 g powdered glucose

In a sauce pan, bring the granulated sugar and powdered glucose to a boil to make a syrup. Cool, combine with the pineapple purée, transfer to a Pacojet canister to cool to room temperature. Freeze.

*When using fully ripe pineapple, just purée and freeze a Pacojet canister.