• 4 cups Pinkglow® Pineapple, cut into chunks and frozen
• Juice of 1 lime
• Pinch of cayenne pepper
• Splash of water
- Cut the pineapple into 1/2 inch chunks and set on parchment lined baking sheet. Place in freezer for 3-4 hours.
- Once frozen, add to food processor along with juice of 1 lime and pinch of cayenne pepper and pulse until desired texture. (Add a splash of water as needed to smooth out sorbet while pulsing.)
- Serve immediately or transfer into air tight container to store in fridge.