Pineapple Sorbet

I bought an ice cream maker. It was a hot balmy day in Sydney, and I was out driving. I parked next to a kitchen store on my way to buy some food and had a quick look round. Two minutes later I walked out with a whisk and an ice cream maker. On arrival back home I immediately set out to make this sorbet. Naturally, not reading the instruction booklet, I hadn’t realised that I was supposed to freeze the bowl for 24 hours before use, so I sat patiently waiting for this Pineapple sorbet to eventually go cold – which it didn’t. Eventually after reading the instructions and freezing the bowl (24 hours later) this delicious sorbet was ready. It was worth the wait – sweet, delicious and cooling! Lovely.

1 small pineapple (peeled, cored and chopped)
½ cup sugar
1 lemon (juice of)

In a food processor, blend until smooth the pineapple, sugar and lemon juice. Pass through a fine sieve and discard the solids. Pour the mixture into a chilled ice-cream maker and churn for 25 minutes until the sorbet is formed. Remove from the bowl into a plastic container and seal. Freeze for another hour to firm up before serving.

I served mine on its own.

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