Pineapple Sorbet

1. 1

   In a small saucepan, combine the water and sugar.

2. 2

   Bring to a boil, remove from heat and add the vanilla bean.

3. 3

   Cover and let cool.

4. 4

   Remove the vanilla bean.

5. 5

   Using a large knife, split the pineapple in half lengthwise, keeping the topknot and all the scales intact.

6. 6

   Make a V-shaped cut around the core in each half and remove the core.

7. 7

   Using a spoon, scrape out the pulp, leaving pineapple shells that are about 1/3-inch thick.

8. 8

   Place the shells in the freezer.

9. 9

   Measure the pulp; you should have 3 1/2 to 4 cups.

10. 10

    In a food processor, combine pulp, sugar syrup and lemon juice.

11. 11

    Process until smooth.

12. 12

    Freeze according to the manufacturer's instructions for your ice-cream maker.

13. 13

    Divide the sorbet between the shells and return them to the freezer.

14. 14

    To serve, dip the blade of a knife in very hot water and split each shell in half lengthwise.

* Per serving · 4 servings · Values may vary.

No additional tips available.