34
21⁄2cups (about 1 medium)
diced pineapple
13⁄4cups sugar
13⁄4cups ice water or pineapple
juice and ice water to equal
13⁄4cups
2 tablespoons fresh lemon juice
teaspoon ground ginger
1⁄8teaspoon 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 (1⁄2cup 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 SORBET1⁄2–3⁄4