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1
Cook the pineapple:
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2
With a sharp knife, remove the top and bottom of the pineapple.
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3
Stand the fruit up and carve the skin off in long, slow strokes.
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4
Slice the carved pineapple down the center and lay each half, flat side down, on a cutting board.
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5
Cut the halves into 1/4 to 1/2 inch-thick semicircles.
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6
In a stainless-steel-lined saucepan, combine the sliced pineapple, sugar, and 2 cups cold water.
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7
Bring to a simmer and cook for 5 minutes.
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8
Add the rosemary and remove the pan from the heat.
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9
Make sure the rosemary is submerged in the liquid, cover the pan, and set it aside for 10 minutes.
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10
Puree and strain the pineapple:
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11
Remove and discard the rosemary.
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12
Scoop half of the pineapple and some of the cooking syrup into a food processor or blender and puree on the highest speed for 2 minutes.
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13
Transfer the puree to a bowl and repeat the process with the remaining pineapple.
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14
Pass the pureed pineapple through a fine-mesh strainer and into a stainlesssteel bowl, pushing the fruit through the strainer with the back of a ladle or a rubber spatula.
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15
Discard the pulp.
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16
Place the bowl in an ice bath to chill.
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17
Once the mixture is chilled, add the lime juice.
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18
The sorbet base will be sweet.
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19
Some of the sweetness will be tamed by the freezing process, but if you fi nd the sorbet base cloyingly sweet, add more lime juice.
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20
If the sorbet base does not seem that sweet, try adding a few teaspoons of superfine sugar.
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21
Transfer to the refrigerator to chill for a minimum of 1 hour or up to 2 days.
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22
Churn the sorbet:
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23
Churn the sorbet in an ice cream machine according to the machine manufacturers directions.
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24
The sorbet is finished once it has increased in volume and it holds whisk lines from the stirring mechanism and mounds like softly whipped cream.
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25
Transfer to the freezer for 4 hours to attain a scoopable consistency.
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26
Serving Suggestions:
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27
Serve this sorbet with a crunchy cookie or wafer or some fresh fruit.
