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2
1
⁄2 cups (about 1 medium)
diced pineapple
1
3
⁄4 cups sugar
1
3
⁄4 cups ice water or pineapple
juice and ice water to equal
1
3
⁄4 cups
2 tablespoons fresh lemon juice
teaspoon ground ginger
1
⁄8 teaspoon salt
In food processor, position multipurpose blade in work bowl. Add all ingredients; process
until sugar dissolves and pineapple is pureed, about 45 seconds.
Pour sorbet mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about
35 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.
Yield: 12 servings (
1
⁄2 cup per serving).
Per Serving: About 130 cal, 0 g pro, 33 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 25 mg sod.
PINEAPPLE GINGER SORBET
1
⁄2–
3
⁄4