Razzle Dazzle Recipes - Ice Cream
Pineapple Sorbet Recipe
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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. Purée the
pineapple in a food processor until very frothy. You should have
about 2 cups Purée. Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
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
Makes about 1 quart.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes