Pineapple Sorbet

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Place the sugar and water into a medium saucepan, and heat over medium heat.

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Cook until the sugar is completely dissolved. Remove from heat, and transfer to the refrigerator to cool completely, about 1 hour.

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Place the pineapple chunks into a blender, then pour in the simple syrup.

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Process until the ingredients are smooth and well blended.

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Transfer to an ice cream maker.

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Churn according to the manufacturer directions.

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Scoop the sorbet into a freezer safe container. Freeze for 6-8 hours.

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For more recipes, check out More Than Meat and Potatoes!

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