It all starts with a cut up pineapple and some lemon juice processed in the food processor until smooth. Add some sugar and you get this:
Appetizing, hey? I then put the mixture in a container and chill over night. Then I churn it for about 30 minutes in my ice cream freezer.
The end result (with some raspberries left over from the schaum tortes):
The sorbet is fabulously refreshing and creamy. The recipe:
Simple Pineapple Sorbet
1 pineapple, peeled and cored
2 tablespoon fresh lemon juice
1 cup plus 2 tablespoons sugar
Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves. Chill in refrigerator over night. Pour mixture into the freezer can of an ice cream freezer. Spoon sorbet into container. Press plastic wrap against top of mixture, and cover. Freeze 1 hour or until firm. 9 servings. Weight Watching points: 2 pts. per 1/2 cup serving.