Thursday, April 30, 2009

Pineapple Sorbet

1 small pineapple, cored, peeled, and sliced
2 T lemon juice
1 c sugar

Puree all ingredients.
Chill to 40°.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.

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