Recipe courtesy of Joanne Weir
Save Recipe Print
Total:
1 hr 3 min
Prep:
40 min
Inactive:
3 min
Cook:
20 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

Grate 2 tablespoons lemon zest and reserve. Juice the lemons and reserve the juice separately. Place the lemon juice and the pineapple chunks in a blender and puree until smooth. Strain through a fine-mesh strainer into a large measuring cup. Add the reserved zest and stir together. You should have about 4 cups of puree. For each 4 cups of puree, measure 1 cup sugar.

Place approximately 1/4 of the puree in a saucepan. Add the sugar and stir over medium heat until the mixture is simmering and the sugar has melted. Add this to the remaining puree and stir together. Place in the refrigerator and chill until cold.

Freeze according to the instructions for your ice cream maker.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Pineapple Pound Cake

Recipe courtesy of Sandra Lee

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Biscuit Waffles with Lemon Cream, Lemon Syrup and Blueberries

Recipe courtesy of Trisha Yearwood

Baked Stuffed Lemon Sole

Greek Potatoes with Lemon Vinaigrette

Recipe courtesy of Bobby Flay

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.