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Pineapple Sorbet

Sent this before but it didn't appear.  A wonderful alternative to
icecream - during pineapple season anyway.  Just remember that it needs to
be started the day before you want to eat it.

Pineapple Sorbet 	(makes about 4L)

1 ripe pineapple	(don't use tinned pineapple)
2 limes
1/2 cup water
1 cup sugar

Skin, slice  and core the pineapple.  No matter how edible you find the
core of the pineapple, do not use it in this recipe.  

Skin and de-pip the limes.

Puree the pineapple and limes together.  If you're like me and this
doesn't fit entirely in your food processor, do it in batches.

Pour lime and pineapple puree into a mixing bowl.  With clean hands, run
your fingers through the puree and pull our any pith or segmenting tissue
from the limes and any other bits that prevents the puree feeling nice and

Heat water in saucepan until almost boiling.  Add sugar and simmer until
all sugar is dissolved.  Cool for 5 minutes.

Add sugar syrup to puree and observe a nice chemical reaction making
some of the puree go white and frothy.

Mix puree and syrup together and pour into a large baking tin.  Cover with
aluminium foil and put in freezer.

Freeze until completely frozen.  About 6 hours.  Overnight is good.

Remove from freezer, and cut into blocks.  Puree blocks (in batches) in
food processor until white and fluffy.  (Try not to over-puree because
they will melt and this step will be wasted).

When all mix is white and fluffy, pour it into freezer vessel of your
choice and refreeze.  Freeze for at least 4 hours.


(A nice serving suggestion is to serve it in pineapple halves which
have had the pineapple flesh removed.  Careful work on your behalf can
ensure that that flesh formed the basis for your sorbet.  Pineapple halves
freeze well and should be frozen between having their flesh cut out and
their use as serving vessels because they go bad quickly.  To stop the
insides of them changing colour due to freezing press aluminium foil into
the hollow and around the outside of the fruit.)