Monday, 30 April 2012
Peach Pineapple Sorbet
1 cup water
1 1/4 cup sugar
2 cups pineapple (I used caned)
1 1/4 cup peaches (I used caned)
2 tablespoons lemon juice
Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved. Set aside and let cool.
Place pineapple and peaches in a blender or food processor along with cooled syrup and process until pureed. Add the lemon juice cover and refrigerate until the mixture is thoroughly chilled.
Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer. When the sorbet becomes solid you may need to place it in the refrigerator for about 20 minutes so it is soft enough to serve.
Adapted from here