Pineapple Sorbet

1 3/4 C. simple syrup
One 20-oz. can pineapple packed in its own juice

Drain the pineapple and reserve the juice for another use. Pur�e the pineapple in a food processor until very frothy. You should have about 2 cups Pur�e. Stir in the simple syrup.

Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Simple Syrup
4 C. sugar
4 C. water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.

Makes about 1 quart.