• This recipe requires an ice cream maker. Place the core of the ice cream maker in the freezer up to 24 hours ahead of time or as recommended by the manufacturer directions.

For the Simple Syrup:

• Place the sugar and water into a medium saucepan, and heat over medium heat. Cook until the sugar is completely dissolved. Remove from heat, and transfer to the refrigerator to cool completely, about 1 hour.
  1 cup granulated sugar, 1 cup water

For the Sorbet:

• After the simple syrup cools, place the pineapple chunks into a blender, then pour in the simple syrup. 
  4 cups fresh pineapple
• Process until the ingredients are smooth and well blended. Transfer to an ice cream maker, and churn according to the manufacturer directions.
• Scoop the sorbet into a freezer safe container. The sorbet can be enjoyed immediately as soft serve, or frozen until set for 6 to 8 hours.
• Scroll up and see the post for tips, FAQs, and storage recommendations.