Ridiculously Easy Pineapple Sorbet

2 (14-oz.) cans pineapple chunks packed in juice

A few hours (or days) beforehand, open the cans of pineapple and
pour it, juice and all, into a freezer-safe container; a large,
flat one works best. When it's frozen hard, remove it from the
freezer and let it sit on the counter for 10 minutes. Use a
table knife to break the block of pineapple into several large
chunks; then put it into the food processor. (If your processor
is small, you'll have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under
the blades, until it is a smooth, creamy consistency. This will
take a few minutes, and you may have to be patient as the
friction of the blades heats the pineapple slightly, allowing it
to blend smoothly. Serve immediately. If you have leftovers,
return them to the freezer and re-process briefly before serving
later.

Makes 4-5 servings.

Variations: Substitute half of the pineapple with frozen
mangos, bananas, peaches, or berries. Get as creative as you
want!

Reader review: This is good with all kinds of fresh fruits and
juices (strawberries and bananas with orange juice, etc.). If
you don't have a very good blender, try giving the fruit a good
rough chop, spoon it out generously into an ice cube tray and
pour the juice over. Freeze as normal, but the smaller pieces
blend better in lower end equipment.