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Print this Recipe    Pineapple Sorbet

Pineapple Sorbet
yield 1 quart

3 cups pineapple puree
3/4 cup simple syrup
3/4 tsp fresh lemon juice
pinch salt

Combine all ingredients, chill, and freeze in ice cream maker
according to manufacturer's instructions.

Note: Make pineapple puree by peeling and coring fresh pineapple
and then pureeing in a food processor or blender. The puree should
be strained through a medium sieve for best texture. It will take
an average of 1.5 pineapples to make 3 cups. You can use canned
pineapples but get ones canned in natural juices with no sugar
added.


Simple Syrup
yield 3 Cups

2 1/2 cups sugar
2 cups water

Add water first and then the sugar to a medium saucepan and boil
for one minute. Remove from heat and store in a clean glass or
plastic container in the refrigerator.

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