Pineapple Sorbet



for 2 servings

1 lb frozen pineapple(455 g), chunks

1 tablespoon honey, or preferred sweetener


Blend all ingredients in a food processor or high-speed blender until thoroughly combined.

Pour into a rectangular loaf pan and smooth into an even layer.

Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)

Scoop into a bowl.


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