1 ripe pineapple, cut into cubes (about 4 cups)
1/3 cup frozen limeade concentrate, thawed
1 to 2 tbls. fresh lime juice
1 teaspoon grated lime peel (optional)
Arrange pineapple in single layer on large baking pan; freeze at least 1 hour or until very firm. (To save unused pineapple…use metal spatula to transfer pineapple to resealable plastic freezer food storage bags; freeze up to 1 month.
Place frozen pineapple, limeade, lime juice and lime peel in food processor or blender. Cover; process until smooth and fluffy. If pineapple doesn't become smooth and fluffy, let stand 30 minutes to soften slightly; then repeat processing. Garnish as desired. Serve immediately.
Servings: 6 (1/2 cup sorbet)
Note 1: This dessert is best if served immediately, but it can be made ahead, stored in the freezer and then softened several minutes before being served.
NOTE 2: Choose a pineapple that is plump and has a fresh, bright green crown and a strong sweet aroma at the stem end. Its color should be changing from green to golden yellow. Avoid pineapples that are green or have soft spots, dry looking leaves or a fermented aroma.
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