Pineapple (Toothpaste Optional) Sorbet.

When The Chick was here for mother's day, she gave me a ride to Publix.  We bought, among other things (like hot dogs!), a beautiful, huge, sweet pineapple. 

Well, I bought the pineapple. 

Not local, says she. 

Well, not very local, says I. 

Costa Rica.  Closer than say... Hawaii?  

Anyway, I wanted to overcome any and all disapproval with a beautiful smooth pineappley dessert.  Another day, since she couldn't make it for dinner that Friday night. 

Another month actually, since she flew to Colorado the next day.  

I never made sorbet before, but it turned out to be super simple. 

There are a zillion recipes online, but most of them go like this:  blend fruit & sugar or simple syrup, freeze for a few hours, stir, and freeze again.  No need for an ice cream maker or anything more complicated than a metal bowl to freeze it in. 

(Although I really love using my food processor and look for any chance to use it, my growth-happy waistline and I have not given in to any such urge to add ice cream maker to the list of appliances I love to use!) 

The first recipe up when you google Pineapple Sorbet is one from Cooking Light magazine.  The recipe mentions using mint sprigs as garnish. 

Which got me thinking. 

Which, of course, led to just a tiny deviation from the posted five star Pineapple Sorbet recipe.

Which led to comments like, "What do you call this?  Toothpaste Sorbet?"

Note Bene to self:  When choosing to add mint extract because there aren't any fresh mint leaves available, go easy.  A quarter teaspoon is too much.  A drop, a hint, might have been better received.

Pineapple (Toothpaste Optional) Sorbet

(The original recipe says to use a small pineapple.  Nah....)

1 huge beautiful Costa Rican pineapple

2 T. lemon juice

1 cup plus 2 T. sugar

Mint Sprigs (optional)

Mint Extract (very optional)

Preparation:

Cut pineapple into 2 inch pieces.
Place pineapple and lemon juice (and mint extract, if desired) in a food processor. 
Process until smooth. 
Add sugar, process 1 minute until sugar dissolves.

If you don't have an ice cream freezer, use a covered metal bowl.
Freeze mixture 2 or 3 hours, or until it is hard on the outside and slushy in the middle. 
Remove it from the freezer and whisk until smooth. 
Return to the freezer, covered, for 4 hours until firm.

Eat it plain, top fruit salad with it, blend it with rum.

Or, if heavy on the mint extract, gargle with it, maybe. 

Or sigh, go back to Publix for another huge beautiful pineapple, and try again. 

Only this time, unless you are looking to impress a die hard Crest fan, extract the extract.