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. |