Pineapple Orange Sorbet

With the extreme heat we’ve been having lately, nothing seemed more refreshing than a homemade citrus sorbet.  I’m all about quick and easy, but lighter fair is at the top of my priorities lately.  This recipe ticked all my boxes and I was able to use some of our fresh fruit from the backyard and even threw some basil in there.  Delicious!

Here’s what you’ll need:

1/2 C water

1/2 C granulated sugar

2 C orange juice

1 T lemon juice

1 (20-ounce) can crushed pineapple

2 t freshly grated orange zest

basil (optional)

In a medium saucepan, bring the water and sugar to a simmer over medium-high heat until the sugar is dissolved.  While you’re doing that, blend the pineapple with its juice until smooth.  Transfer all the ingredients, except the basil, to a bowl (metal if you don’t have an ice cream machine) and combine well.  At this point, if you don’t’ have an ice cream machine, the recipe says to put the metal bowl into the freezer until slight firm, but not frozen.

If you do have an ice cream machine, put the whole mixture into the machine and follow the manufacturer’s recommendations.  In my machine it took about 40 minutes.  Then you can transfer the sorbet to a freezer-safe container and allow it to continue to freeze to the right consistency (about an hour to an hour and a half).

At this point, if you choose, top with the fresh basil.  Light and refreshing!  If you would like a printer-friendly version of this recipe, just click Pineapple Orange Sorbet.  Enjoy!