Note: Makes about 3 cups (750ml).
Instructions:
Cut the pineapple into chunks and puree in a blender with 8 tablespoons (100g) sugar and the water until smooth. Taste, then add up to another 2 tablespoons (30g) more sugar, if desired. You should have about 3 cups (750ml) puree.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Variation: You can make Pineapple Popsicles by reducing the sugar to 2 tablespoons (30g), pouring the mixture into plastic popsicle molds, and freezing until firm.
Note: if using canned pineapple choose a brand that is unsweetened and packed in its own juice (not syrup). Purée the fruit and juice in the blender until smooth, then measure the amount of pineapple purée called for in the recipe.