Pineapple Anise Sherbet

• 2 cups water
• 1 2/3 cups sugar
• 2 teaspoons anise seeds
• 1 teaspoon Pernod or other anise-flavored liqueur (optional)
• 1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored
• 1 tablespoon fresh lemon juice
• an ice cream maker

1. Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl.
2. While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then puree pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir puree and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

water, sugar, anise seeds, liqueur, pineapple, lemon juice, cream maker

Taken from www.epicurious.com/recipes/food/views/pineapple-anise-sherbet-231216 (may not work)