Pineapple Sorbet

1 small pineapple, peeled and cored

2 T. fresh lemon juice

1 c. plus 2 T. sugar

Mint sprigs (optional)

Cut pineapple into 2-inch pieces.  Place pineapple and lemon juice in food processor, process until smooth.  Add sugar, process 1 minutes or until sugar dissolves.  Pour mixture into ice cream freezer and freeze according to manufacturer’s instructions.  Spoon sorbet into freezer-safe container.  Cover and freeze 1 hour or until firm.  Garnish with mint sprigs, if desired.  [If you do not have ice cream freezer, use covered metal bowl.  Freeze mixture 3 hours or until it is hard on the outside but slushy in middle.  Remove from freezer and beat with whisk until smooth and return to freezer, covered, for 4 hours or until firm.]

Yield:  9 (½-cup) servings  [116 calories, .2 g. fat]