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.