Title: Pineapple sorbet
 Categories: Desserts
      Yield: 8 Servings
 
      1 c  Sugar
  1 1/4 c  Water
      1    Very ripe pineapple; cored,
           - peeled and eyes removed
      1 tb Lemon juice
      1 tb Vodka (optional)
 
  In medium saucepan, combine sugar and water. Stir well, and bring to
  boil. Cover and simmer 5 minutes. Uncover, remove from heat and set
  aside. Cut pineapple into 1-inch chunks. Measure about 2 cups. In
  food processor fitted with steel blade, puree 2 cups pineapple chunks
  until smooth, about 45 seconds. With machine running, pour in half of
  hot syrup within 15 seconds. Process 30 seconds. Transfer puree to
  mixing bowl. Repeat, processing remaining pineapple with remaining
  sugar syrup. Combine all of puree. Stir in lemon juice and vodka.
  Transfer pineapple mixture to 2 shallow baking pans, dividing evenly.
  Cover with plastic and freeze until half frozen. Process each batch
  of partially frozen sorbet mixture in food processor 1 minute,
  stopping once to scrape down mixture. Return to pans, cover and
  freeze until 3/4 firm. Process each batch once again 1 minute. Return
  to freezer until 3/4 firm, then process another 2 minutes. Pack into
  airtight container and freeze until firm enough to scoop or spoon, 4
  to 6 hours.