Pineapple Sorbet

A few weeks ago I mentioned my new ice cream maker. Since I got it, I've made several recipes and had several flops. I don't normally have such problems when I'm trying something new so I've been determined to get it right. A couple of times I didn't freeze the bowl long enough so I ended up with soup (the case of the Blueberry Sour Cream Ice Cream and the Banana Sorbet I attempted this weekend). Then, I made Peach Frozen Yogurt from the recipe in the manual and no one liked it (too sour- I think we all love Golden Spoon!). I also made Dorie's Vanilla Ice Cream but in the course of cooking the custard and chasing the baby I ended up cooking it to about 15 degrees higher than recommended. Needless to say, when it froze it tasted pretty crazy (though the cooked version reminded me a bit of pastry cream, which I love!).

So anyways, last night I was determined to do something right with this sweet new appliance. I froze the bowl over night and decided to try Pineapple sorbet. I used frozen pineapple from Trader Joe's so it was nice and cold before going into the mixer even. I'm sure canned pineapple (or fresh) would work too but would take longer to freeze. The resulting sorbet was flavorful, fresh, and so pretty. Finally. You can see my assistant couldn't hardly keep his hands off it for the photos. Let's just say, I'm going to try and clear a spot in the freezer and I'll be making this again. And please let me know if you have some amazing ice cream recipes!

Frozen Pineapple Sorbet
by Anne Strawberry

1 lb Frozen Pineapple Chunks
1/2 Cup Sugar
1/2 Cup Light Corn Syrup
6 Tablespoons Fresh Lemon Juice
1/3 Cup Water

Combine all ingredients in food processor with metal blade and pulse until smooth. Pour into freezer bowl of ice cream maker and churn until thick. Eat immediately or allow two hours in the freezer to harden sorbet.