Thursday, July 2, 2009

Pineapple sorbet

Ok, here's another exception to my "avoid canned fruits and vegetables" rule. I learned to make Ridiculously Easy Pineapple Sorbet from Susan V at Fat Free Vegan Kitchen. I know it's a really old recipe, if you can even call it a recipe, but I had seriously never known about it before. Susan has a great way of explaining the process, plus she comes up with lots of fun variations you can try too, so I recommend giving her a visit.

But here's what you really need to know.

Pineapple Sorbet

1 can of pineapple in juice
1 shallow Tupperware freezer container
1 food processor

Pour the pineapple and its juice into the freezer container. Freeze for at least 3 hours. Let it sit out for a few minutes to soften and chop it into large pieces with a big knife. Process until smooth, scraping the chunks down from time to time. It will take awhile to reach the right consistency. Serve immediately.

Refreeze and reprocess any leftovers.

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