Pineapple Sorbet
Recipe By : Cook's Illustrated, August 1995, Number Fifteen

1 whole pineapple (see note)
3/4 cup sugar
1 tbsp lemon juice
1 tbsp vodka or rum (optional - to make sorbet creamier)

Stem, peel, quarter and core pineapple. Puree flesh until smooth. Strain out stringy fibers. Should make 2 cups.

Combine pineapple with remaining ingredients in large bowl.

Stir for several minutes until sugar has dissolved.

Pour mixture into small container and refrigerate until mixture is no more than 40F.

Pour chilled mixture into container of ice cream machine and churn until frozen.

Note: May use cherries (puree and strain) instead of pineapple. Need 2 cups fruit puree.