Prep 20 mins
Cook 0 mins
This recipe comes from the Ivory Coast, former colony of France, located in the Western part of Africa. Time listed does not take into account freezing time.
- 1 small pineapple, peeled and cored
- 2 tablespoons fresh lemon juice
- 1 cup sugar
- 2 tablespoons sugar
- mint sprig (optional)
- Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.