Pineapple Rum Sorbet

So what if this is basically a frozen blended cocktail?  I'm really liking these sorbets.  So simple, so good.  I promise my next one will be an actual ice cream.

Ingredients: (again this is a double batch... so you can share some with your friends!)

• 2 whole pineapples
• 1/2 cup rum (I used Bacardi Gold)
• 2 cups sugar (I use cane sugar)
• 2 cups water

Directions:
In a medium saucepan, cook the water and sugar over medium heat until the sugar is disolved to make a simple syrup.  Meanwhile, cut up the pineapples into chunks, discarding the stalk, skin, and core.  Does pineapple cutting scare you?  Hey, this might be helpful: http://howtocutapineapple.com/.  Don't even think about not using fresh pineapple!
Blend the pineapple in a blender (you may need to do in batches) until smooth.  Add the simple syrup and rum to the blender and blend until all ingredients are mixed (again, you may have to do this in batches).  Pour liquid into a freezer-safe container and freeze overnight.  Once sorbet is frozen, scoop out chunks and re-blend in the blender until sorbet is smooth and a light yellow color.  Refreeze for at least a couple of hours before eating.

What should I make next?

I've been enjoying sorbets lately and I need your input on what I should make next.  Here are the two I can't decide between:

• Pineapple Vodka (with a hint of mint) sorbet
• Rasberry Jalepeno sorbet

What do you think I should make?

Rosemary Lemon Sorbet

Hot day = I want sorbet.
I thought to myself:  I had a rosemary lemonade years ago and it was delicious.  Why not make this into a sorbet?
Four ingredients.  Easy.

Ingredients (this is a double batch):

• 3 to 4 sprigs of rosemary
• 1 cup of fresh lemon juice (about 8-10 small lemons)
• 2 cups of sugar (I use cane sugar)
• 4 cups of water

Directions:

In a saucepan, bring the water, sugar, and rosemary to a boil.  Cover and simmer over low heat for about 5 minutes.  Remove from heat and allow to cool.  Meanwhile, juice the lemons.  I used a mesh strainer to pour the lemon juice into a bowl while filtering out the lemon seeds and pulp.  Then, pour the rosemary syrup mixture through the mesh strainer into the bowl of lemon juice and mix.  Place in freezer until solid (I froze overnight).  Once sorbet is solid, blend in blender to make slushy and refreeze.

Good job.  You made yummy sorbet! 

Coming Soon...

Rosemary Lemon Sorbet.