Dissolve the sugar in the boiling water and set aside to cool. Remove the rind from the pineapple and core it. Cut it into chunks and measure 5 cups of pineapple. Puree the pineapple with the balm leaves in a food processor, or in a blender in batches. Stir the sugar syrup into the puree and blend well.

To make the sorbet in an ice cream maker, follow the manufacturer’s instructions. To make the sorbet in the freezer, pour the mixture into a stainless steel bowl and freeze for 40 minutes to 1 hour, until very firm. Remove from the freezer and break the sorbet into 1-inch chunks with a spoon and stir well. Return to freezer for 1 hour or as long as desired.

Ten minutes before serving, break up the sorbet and blend or process to a smooth consistency.

Transfer the sorbet to chilled serving glasses and return to freezer for 5 minutes.

Recipe © Susan Belsinger