Recipe information
Yield
Makes 1 quart
Ingredients
1/2 cup sugar
1 pineapple, cored, trimmed, reserving 6 large wedges for garnish, puréed in a blender, and forced through a fine sieve (3 cups strained purée)
1 1/2 cups well-chilled milk
2 tablespoons fresh lemon juice
fresh mint sprigs for garnish if desired
Preparation
In a small saucepan combine the sugar and 1/2 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup. Let the sugar syrup cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.
