pineberry sorbet

I was going for a quick refresher after a long walk in some pretty good heat - think smoothie - but I ended up with this.  Closer to a sorbet (which is even closer to ice cream than a smoothie is, and you know what I've told you before about me and ice cream!), it scooped out in beautiful rounds as soon as it came out of my Ninja.  

This pic is actually the second batch I made and refroze within hours of the first, because as I shared with you here, John and I nearly came to blows on the front porch when I first arrived with the treat.

By the way, that would not have been a good move if wanting to win over new neighbors and influence people.

We both begrudgingly took turns scraping the bottom of the bowl, and then I went back inside to begin mixing again.  

This is not rocket science or even unique, I'm sure.  But the consistency and ease was so unexpected, I wanted to share.  Though, one word of advice.  If there are two of you and only one bowlful of the dessert, make sure you have a pair of gloves and bell in tow; a knock-down, drag-out is a given.

Ding. Ding. Ding.

one year ago this week:
homemade rosemary bread (a la' macaroni grill)
homemade corn tortillas
cooking light, cooking right; 20-minute chicken enchiladas

Pineberry Sorbet

• 14 one-inch pineapple chunks, frozen
• 1 cup frozen mixed berries (I used strawberry, raspberry, blackberry blend)
• 1 cup vanilla almond milk

~ Pour all ingredients in device (blender, Ninja, etc) and blend until smooth.  

~ Serve immediately, or pour into airtight container and store in freezer. 

Recipe from The Lazy Daisy Kitchen.