The availability of canned pineapple makes this sorbet delightfully easy, and it’s downright delicious. What more could you ask for?
INGREDIENTS: YIELD: 1 QUART
- 3 cups canned pineapple
- ½ cup pineapple juice, drained from can
- ¾ cup sugar
- ¼ cup sweetened coconut flake
INSTRUCTIONS:
- Remove pineapple from can, reserving ½ cup of the juice. Purée in food processor or blender until smooth.
- Add the juice and sugar, and purée until well combined. Cover and refrigerate until cool.
- Stir in coconut. Add to ice cream maker and follow manufacturer’s instructions for freezing.
The Pineapple King
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- James Drummond Dole, “the Pineapple King,” began his first pineapple plantation in 1900 in Hawaii.
- One year later, he opened his first cannery.
- Thirteen years later, an invention relieved the manual labor needed, and the canned pineapple industry began booming.
