Easy Pineapple Sherbet
- 1 very ripe fresh pineapple
- 2 tablespoons brown sugar
- 2 tablespoons rum or Kirsch
- 1/4 cup heavy cream (optional)
- Peel, core and cut pineapple into chunks. Puree in blender until very smooth.
- Stir in sugar and rum or Kirsch to taste; stir in cream if desired.
- Pour into a metal dish and freeze for several hours.
- Sherbet should be soft and smooth when served. If it becomes too hard, puree
again in blender.