4 c. fresh pineapple chunks, pureed
1 c. pineapple juice
Place the pineapple juice in a small saucepan and heat just to boiling. Reduce heat and simmer for a few minutes; cool. Combine with the pureed pineapple. Freeze in an ice cream maker according to manufacturer’s instructions. (You don’t want the sorbet completely hardened, but enough that it will hold its shape when formed.) Feel free to serve garnished with plenty of chocolate, if you’d like!