1 can (approximately 2 cups / 450 g) grated pineapple, or 1 fresh pineapple, shredded
1 quart (960 ml) Apollinaris water (sparkling mineral water)
Instructions
1. Combine 2 cups (480 ml) water and 2 cups (400 g) sugar in a medium saucepan. Heat over medium heat, stirring, until the sugar is fully dissolved and the syrup is clear, 3-5 minutes. This is a simple syrup. Remove from heat and let cool to room temperature, about 30 minutes.
2. Once the syrup is cool, stir in 1 1/2 cups (360 ml) orange juice, 1/2 cup (120 ml) lemon juice, and the grated or shredded pineapple.
3. Add 1 quart (960 ml) Apollinaris sparkling mineral water and stir gently to combine.
4. Transfer the mixture to an ice cream machine and churn according to the manufacturer's instructions, typically 20-30 minutes, until the sorbet reaches a soft, slushy consistency and holds its shape when briefly lifted with a spoon. Alternatively, pour into a shallow metal pan, place in the freezer, and stir vigorously every 30 minutes for 2-3 hours until uniformly slushy and granular throughout — this produces a texture closer to a period frappe or granita.
5. Serve immediately for a soft sorbet, or transfer to a covered container and freeze an additional 1-2 hours for a firmer consistency. The finished sorbet should be smooth or lightly granular, pale yellow-orange in color, and hold its shape on a spoon without running.
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