Pineapple Sorbet

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

If you don't have an ice-cream freezer, use a covered metal bowl. Freeze the mixture 3 hours or until is hard on the outside but slushy in the middle. Remove it from the freezer, beat with a whisk until smooth, and return to the freezer, covered, for 4 hours or until firm.

Ingredients

• 1 small pineapple, peeled and cored
• 2 tablespoons fresh lemon juice
• 1 cup plus 2 tablespoons sugar
• Mint sprigs (optional)

Directions

1. Cut pineapple into 2-inch pieces.
2. Place pineapple and lemon juice in a food processor; process until smooth.
3. Add sugar; process 1 minute or until sugar dissolves.
4. Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
5. Spoon sorbet into a freezer-safe container.
6. Cover and freeze 1 hour or until firm.
7. Garnish with mint sprigs, if desired

Yield: 9 servings (serving size: 1/2 cup)