Pineapple Sorbets

Pineapples were on sale, so we picked up a couple. The first recipe is for a light, tart and refreshing sorbet. The second is a bit sweeter but just as refreshing.

Both make perfect summertime treats.

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Pineapple Lime Sorbet


1 medium pineapple – about 3 cups pineapple chunks
zest and juice of 2 limes (need 1/4 cup juice)
1/4 cup water
1 – 8 tablespoons sugar, depending on sweetness of pineapple

Place in a blender the pineapple, lime zest and juice and water. Blend together and then add in sugar as necessary. You will need to add some sugar, as the sorbet won’t set properly without it. Aim for something a little sweeter than how you want the final product to be, as it loses some sweetness during freezing.

Put mixture in your ice cream maker until it comes together. Place in the freezer to finish setting up.

Pineapple Mint Sorbet


1 medium pineapple, about 3 cups of chunks
1/4 cup mint simple syrup
4 mint leaves, torn into pieces

To make mint simple syrup: Bring to a boil 1 cup of water with 1 cup of sugar. Stir well to dissolve all the sugar. Pour over a handful of mint leaves and let steep on the counter for 30 minutes. Strain out the leaves and store the mint simple syrup in the refrigerator. Use in cocktails and sorbets.

Blend together the pineapple, mint simple syrup and mint leaves. Put in your ice cream maker until it comes together. Freeze for a couple of hours before enjoying.

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