Pineapple Sorbet

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
If you don't have an ice-cream freezer, use a covered metal bowl. Freeze the mixture 3 hours or until is hard on the outside but slushy in the middle. Remove it from the freezer, beat with a whisk until smooth, and return to the freezer, covered, for 4 hours or until firm.
== Ingredients ==
* 1 small pineapple, peeled and cored
* 2 tablespoons fresh lemon juice
* 1 cup plus 2 tablespoons sugar
* Mint sprigs (optional)
== Directions ==
# Cut pineapple into 2-inch pieces.
# Place pineapple and lemon juice in a food processor; process until smooth.
# Add sugar; process 1 minute or until sugar dissolves.
# Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
# Spoon sorbet into a freezer-safe container.
# Cover and freeze 1 hour or until firm.
# Garnish with mint sprigs, if desired 
Yield: 9 servings (serving size: 1/2 cup)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Desserts
Category:Healthy Recipes
Category:African Desserts
Category:African Recipes
Category:West African Recipes
Category:West African Desserts
Category:Frozen dessert Recipes
Category:Dessert Recipes
Category:No-cook recipes
Category:Sorbet Recipes
Category:Pineapple Recipes
Category:Pineapple Desserts
Category:Lemon juice Recipes
Category:Sugar Recipes
Category:Mint Recipes
Category:Ivoirian Recipes
Category:Ivoirian Desserts