bunyan's diabetic pineapple lemon sorbet

How To Make bunyan's diabetic pineapple lemon sorbet

• 1

  Peel the pineapple (I use a serrated knife)
• 2

  Cut it in quarters lengthwise
• 3

  Cut out the core
• 4

  Chop the pineapple (do this over the sink if you can because you're gonna get a lotta juice)
• 5

  Now put the chopped pineapple in a blender with the Splenda/sugar blend, and lemon juice
• 6

  Puree, takes 2 to 3 minutes to get smooth
• 7

  Pour the puree into a fine mesh strainer over a bowl
• 8

  Press the puree through the strainer, and pitch the pulp. You should have about 3 cups of puree
• 9

  Pour the strained puree into your ice cream freezer
• 10

  Turn on the freezer, and let it run until the sorbet is completely frozen (can take up to an hour)
• 11

  Transfer to a container with a tight fitting lid
• 12

  Stick it in the freezer
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