bunyan's diabetic pineapple lemon sorbet

Name: Bunyan's Diabetic Pineapple Lemon Sorbet
Prep time: 20 min
Cook time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 large pineapple; 2 tablespoon(s) splenda/sugar blend; 1/4 cup(s) fresh squeezed lemon juice (about 1 large lemon)

30 Pinches

Paul Bushay

Mesa, AZ

Updated on Mar 13, 2014

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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prep time 20 Min

cook time 1 Hr

method Ice-Cream Maker

yield 16 serving(s)

Ingredients

1 large pineapple
2 tablespoons splenda/sugar blend
1/4 cup fresh squeezed lemon juice (about 1 large lemon)

How To Make bunyan's diabetic pineapple lemon sorbet

Step 1

Peel the pineapple (I use a serrated knife)

Step 2

Cut it in quarters lengthwise
Step 3

Cut out the core
Step 4

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

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

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

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

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

Pour the strained puree into your ice cream freezer
Step 10

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

Transfer to a container with a tight fitting lid
Step 12

Stick it in the freezer
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