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|Homemade sorbet, just in time for the dog days of summer|
This sorbet screams exotic. The ginger's heat does a flirty little mambo with the pineapple's sweetness. Despite its flavor wallop, it's a snap to throw together. Perfect for those steamy summer nights when you want to cleanse your palette with something light.
- 3 cups chopped fresh pineapple
- ½ tsp powdered ginger
- ½ to ¾ cup sugar
- Pinch salt
- Pinch chili pepper
Process everything in the food processor until absolutely smooth, starting with ½ cup of sugar. Taste and add more sugar, in 2 T increments, if needed. (The amount you use will depend on your personal preference and the sweetness of the pineapple). Freeze in an ice- cream maker according to manufacturer’s directions. Don’t have an ice-cream maker? Make frozen pops. Half the recipe, pour into popsicle molds and freeze until hard.