This is a refreshing treat, and I love to use it as a palate cleaner mid dinner! The rosemary is subtle tasting, but very fragrant in this sorbet, and the pineapple tastes fresh. Plus any pineapple lover will love this form of the fruit.
Pineapple Rosemary Sorbet – 1 quart
1 1/2 pounds peeled, cubed pineapple
3/4 cups sugar
1 large sprig rosemary
In a large saucepan combine pineapple, sugar and 1 cup of water. Bring to a simmer and cook for about 5 minutes, then add the rosemary, and shut off the heat. Cover the pan, and set aside for 10 minutes.
Be careful when blending hot liquid!!! Remove and discard the rosemary, and laddle about half the pineapple and syrup into a blender. Cover the blender and puree, then pass the puree through a fine mesh strainer and push down using a spatula. Repeat blending and straining with remainder fruit. Discard the pulp, and place strained pineapple juice in an ice bath. Once the mixture is completely cool, add the juice of half a lime.
Refrigerate for at least 1 hour (at most 2 days). Freeze sorbet base in an ice cream maker according to instructions. Then transfer to an airtight container and place in the freezer for at least 4 hours before serving.