Pineapples are far from a local fruit, and while I try to make a habit of eating fruits which are in season and grown locally, I make an exception for the occasional tropical fruit. Especially pineapples and mangoes when they are on sale. Here is the recipe I used for our pineapple sorbet:
1 pineapple, beheaded, peeled and cut into chunks
1 tablespoon lemon juice (I would probably use less next time, say the juice of 1/2 lemon)
1/2 cup sugar
Puree all ingredients in a blender of food processor. Transfer mixture to ice cream maker and freeze for 20-25 minutes. If you don't have an ice cream maker, transfer mixture to a glass baking dish and freeze for about 3 to 4 hours, scraping the mixture with a fork every hour or so.Aidan thought it tasted like more. At just over $2 for the pineapple, it was a bargain, even compared to dollar scoop night; less sugar and fat too. I think next time we make it I will add some coconut and maybe a tablespoon or two of rum. Make it more like a pina colada, then it will really taste like more.