Easy, squeezy 3-ingredient pineapple sorbet.
What could be better in this summer heat?
Not much I tell you.
After I get back from the gym today I’m going to park my behind on that lounge chair I’ve been eyeing outside and dip into this delicious fruity treat.
peaches and cake
1 large ripe pineapple, peeled and cored
2 tablespoons + 1 tsp. fresh lemon juice
1 cup granulated sugar*
- Cut pineapple into chunks. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar (see note below); process 1 minute or until sugar dissolves.
- Pour mixture into the bowl of a running ice-cream machine; freeze according to manufacturer’s instructions.
- Use a spatula to transfer sorbet into an airtight container. Cover and freeze at least 2 hours or overnight.
- To serve, let thaw at room temperature for a few minutes or nuke in the microwave for 10-20 seconds or until slightly softened.
*Note: The more ripe your pineapple is, the less sugar you need. I used a lot of sugar because my pineapple needed sweetening, but start with ½ cup and scale up to taste. Half part Splenda-Sugar Blend can also be substituted for one part sugar.