Instructions: In a small saucepan combine the sugar and 1/2 cup water, bring the mixture

to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup.

Let the sugar syrup cool completely. In a bowl whisk together the pineapple puree, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturers instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.

Makes 1 quart.

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