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1 ripe pineapple, peeled, cored, and chopped (about 4 cups)
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
Directions
1. In a small saucepan, combine sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved completely. Allow the syrup to cool to room temperature.
2. Place the chopped pineapple into a blender or food processor. Add the cooled syrup and lemon juice. Blend until the mixture is smooth.
3. Pour the pineapple mixture into a shallow dish or a baking pan. Cover and freeze for about 4 hours, or until firm.
4. Once frozen, break the sorbet into chunks and blend again until smooth and creamy. This step ensures a silky texture.
5. Return the sorbet to the freezer in the shallow dish and freeze until solid, about 2 to 3 hours more.
6. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easy scooping.
Variations & Tips
For a bit of a twist, add some fresh mint or a splash of coconut milk to the pineapple mixture before freezing. Both additions bring a new layer of flavor to this tropical treat. If you’re watching your sugar intake, feel free to substitute honey or even a sugar alternative. And if pineapple isn’t your thing, try this recipe with mango or a combination of tropical fruits for a custom blend!
