*  Exported from  MasterCook  *
                           PINEAPPLE-MINT SORBET
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE SORBET-----
      1/4   c            Sugar
    1       c            Water
    2       c            Strained fresh orange juice,
                         -from about 2 lb oranges
                         Juice of 1 large lime
    1                    Ripe pineapple, peeled,
                         -cored, coarsely chopped
    3       ts           Chopped fresh mint leaves
                         -----PINEAPPLE-MINT GARNISH-----
      1/2                Ripe pineapple, peeled,
                         -cored, finely chopped
      1/4   c            Cointreau (optional)
    2       tb           Chopped fresh mint leaves
   To make the sorbet:  Combine the sugar and water ina large saucepan and
   bring to a boil.  Reduce the heat and simmer for 10 minutes.  Remove from
   the heat and allow to cool. Meanwhile, combine the orange and lime juices.
   Puree the pineapple in a food processor fitted with a steel blade or
   blender along with the mint leaves.  Use some of the orange juice to
   moisten.  Combine with the orange-lime juice. Stir the pineapple mixture
   into the cooled syrup.  Either freeze in an ice cream freezer or freeze in
   a covered bowl.  When frozen solid, remove from the bowl and spoon into a
   food processor fitted with the steel blade. Process until fluffy; this
   breaks up the ice crystals and results in a smoother texture. To ensure
   this very smooth texture, repeat the process one more time after a couple
   of hours (this step is optional). Spoon into individual serving dishes,
   cover with plastic and then foil, and freeze. Or oil a loaf pan or mold and
   line with plastic wrap.  Pour in the sorbet mixture, cover tightly with
   plastic wrap and then foil, and freeze. Work quickly so that the sorbet
   doesn't melt, or ice crystals will form again when it freezes. To make the
   garnish and serve:  Toss together the chopped pineapple and the Cointreau
   if you using it.  Add the mint leaves.  Set aside or refrigerate until
   ready to serve. Twenty minutes before serving, place the sorbet in the
   refrigerator to soften. If you froze it in the loaf pan, unmold on a
   platter.  Cut slices using sharp knife. IF you froze it in individual
   molds, unmold into bowls. Serve, topping each serving with the garnish.
   Advance preparation:  This sorbet will hold for weeks, covered tightly, in
   the freezer.  The garnish can be made several hours ahead of serving time
   and held in a covered bowl in the refrigerator. Calories: 86. Fat: .40 g.
   Sodium 1 mg. Protein 1 g.  Carbohydrate 21 g. Cholesterol 0.
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