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

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Lemon Pasta with Roasted Shrimp

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Pineapple Sorbet

Recipe courtesy of Michele Urvater

Lemon Sorbet

Recipe courtesy of Emeril Lagasse

Lemon Sorbet

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Dig In

          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.