Creamy Pineapple Sorbet
- 2 cups fresh pineapple chunks
- 6 tbsp sugar
- 1/4 cup water
- 1/4 cup whipping cream
- 1 tsp lemon juice
- Place the pineapple chunks in a food processor or blender with the sugar and water. Process until smooth and no longer chunky. Pour in the whipping cream and lemon juice. Pulse just a few times to incorporate. Refrigerate for 1 hour.
- Pour the refrigerated pineapple mixture into your ice cream maker and process according to machine’s instructions. Pour the pineapple sorbet into a freezer safe dish, cover and freeze for at least 2 hours or until desired consistency is reached.