Part of my own personal ‘Iron Chef: Battle Lemons’ series.
This is really light and refreshing and freezes really well. You can even hollow out the lemons and reserve it in the shells! But who has time for that. Just eat it.
1 cup water
1 cup sugar
juice of 3 Meyer lemons
zest of one lemon
1 can pineapple chunks, drained
Prep your lemon zest and set aside. Same with the lemon juice.
First make a simple syrup. Combine the water and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from the heat and allow to cool to room temperature.
Place the lemon juice and the pineapple chunks in a blender and puree until smooth. You’ll end up with a foamy, almost smoothie like substance.
Strain the mixture through a fine-mesh strainer. You want just the best stuff, not the gunk. Add the zest and the simple syrup and stir together. Place in the refrigerator and chill until cold.
When you are ready, freeze according to the instructions for your ice cream maker. Scoop into a freezer safe bowl and store in the freezer until you are ready to serve. This sorbet is always soft and scoopable. Great on a HOT summer’s day.