- 11/2 ServingsServings
- 4 cups cubed fresh pineapple or drained unsweetened canned pineapple
- 1/2 cup dark brown sugar
- Seeds scraped from 1/2 a vanilla bean or 1/2 teaspoon vanilla extract
- Puree the pineapple, sugar, and vanilla in a food processor or blender. Let the mixture stand for several minutes to allow the sugar to dissolve. Chill completely.
- Process the sorbet mixture in your ice cream machine, following the manufacturer’s instructions. Transfer the sorbet to a covered container and freeze until hard, at least 4 hours or overnight.
Source: Chef Laura Frankel - Jewish Cooking For All Seasons (Wiley)