Pineapple Sorbet

This is the ultimate treat on a hot summer day's afternoon! Nothing's more refreshing! Here's just one way to serve this sorbet: Place a scoop of it in a tall glass of champagne - and you will never want summer to end! (Of course, you can enjoy this incredibly fruity sorbet all year round. ;-) )


1/2 cup water
1/2 cup sugar
1 (16-ounce) bag of fresh cut pineapple
juice of one lime or lemon

Tip: For some color and an extra twist, add 1/2 cup of whiskey-spiked Marashino cherries, cut into eighths.

Preparation (not even 10 minutes plus freezing time):

1. Combine the water and sugar in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and allow the syrup to cool to room temperature.

2. With the cold syrup and the juice, place the fruit in a blender and blend until very smooth (about 1 minute).

3. Freeze immediately in your ice-cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

While you're waiting for the sorbet to freeze, finish what's left of the last batch ... enjoy!