Pineapple-Champagne Sorbet

• 1/2 pineapple, peeled and cored (2 cups, 500 ml puree)
• 6 tablespoons (75 g) sugar
• 1/2 cup (125 ml) Champagne or sparkling wine

1. Cut the pineapple into chunks and puree in a blender with the sugar until smooth.
2. Stir in the Champagne.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
4. Serve in goblets, with a festive pour of Champagne or sparkling wine.

pineapple, sugar, sparkling wine

Taken from www.epicurious.com/recipes/food/views/pineapple-champagne-sorbet-379935 (may not work)