Pineapple Orange Sorbet


  • 1 medium pineapple (to yield 3 cups)
  • 1/2 large orange plus zest


  1. Remove the peel of the pineapple and then the core. Dice into small, bite-size chunks and then place on a baking sheet lined with parchment paper. Freeze until frozen, about 4-5 hours.
  2. Place the frozen pineapple chunks in the food processor, as well as 1/2 of an orange, peeled. Add the zest of the orange as well.
  3. Process until smooth. This may take a few minutes to allow it to become more slushy. You can add a little water to this process to speed it up, if desired.
  4. Freeze in airtight container to harden more, if desired, or serve immediately.

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