Pineapple Sherbet

1 whole Pineapple, cored and peeled
¾ cup Sugar
½ cup Corn syrup
½ cup Water
1 cup Milk
1 Tbsp Lemon juice

Mince 1 /4 of the pineapple and set aside. In a small saucepot, heat sugar, corn syrup and water just long enough for the sugar to dissolve. Remove from heat and cool. Place remaining pineapple, sugar syrup and milk in a blender and puree until smooth. Strain mixture through a colander. Fold in minced pineapple chunks and freeze in an ice-cream maker following the manufacturer’s directions. Place frozen mixture in the freezer and allow to sit for 2 hours before serving.

Yield: 6-8 servings