Pineapple Sorbet

From Cherrapeño

Pineapple Sorbet
Adapted from The Perfect Scoop

1/2 pineapple, peeled and cored (2 cups, 500ml purée)
8-10 tablespoons sugar
1/2 cup water (125ml)

Cut the skin off the pineapple, remove the core and slice it into chunks. If making dried pineapple rings, slice off a few thin rings before cutting it all into chunks.

Purée the chunks in a blender, with 8 tablespoons of sugar and the water, until smooth. Taste to see if you need to add any more sugar.

Chill the mixture and then churn in your ice cream machine, according to the manufacturer's instructions. Pour into a freezer proof bowl, or little moulds, and return to the freezer.

To make the dried pineapple rings, just spread the thinly sliced rings onto a silpat sheet and bake in a low oven for a couple of hours. Turn over several times during baking.