Bunyan's Diabetic Pineapple Lemon Sorbet

Bunyan's Diabetic Pineapple Lemon Sorbet

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Paul Bushay


Holy cow I forgot I even had this one! Maybe I should dig through my recipes more often. I made this for myself when I lived in St Louis, just to have something different. Chef Karl, one of my bosses at the banquet hall taught me the the technique. I have since tweaked this a tad to make it safer for diabetics


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20 Min
1 Hr
Ice-Cream Maker


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

Printable Recipe Card

About Bunyan's Diabetic Pineapple Lemon Sorbet

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic

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