Pineapple Sorbet

I hope you're not tired of new ice cream ideas yet, cause I'm not tired of making them! I've had this recipe in my collection for nearly a decade, and I'm so glad I finally got around to trying it.

Sometimes I think of sorbet as kind of an "icy" version of ice cream, but this recipe turns out so creamy and delicious (and doesn't freeze too hard, bonus!) that you won't know it's sorbet! And with only three ingredients, it couldn't be simpler!

Start by cutting up your pineapple. Here's a tutorial. You'll need a small pineapple, which should yield about 3 cups of pineapple chunks. Put those in a food processor and add the lemon juice



and the sugar. (I assure you, I have had a manicure since these photos.)



Process the mixture until smooth - just a few seconds! - and then pour into your ice cream freezer.



When it's finished, trasfer to a freezer safe bowl and freeze overnight. And then be amazed at how delicious three ingredients can be!

One year ago: Canteloupe Sorbet
Two years ago: Oat Waffles

Get more great recipes at Mouthwatering Mondays, Mangia Mondays, Menu Monday, Your Recipe, My Kitchen, Food on Friday: Pineapple.

Pineapple Sorbet

1 small pineapple, cored, peeled and chunked (about 3 cups of chunks)
1 cup sugar
2 Tbsp. lemon juice

Combine the pineapple chunks, lemon juice and sugar in a food processor and process until smooth. Pour into an ice cream maker and churn until it reached desired consistency. Pour into a freezer safe bowl and freeze overnight.