Pineapple and banana sorbet with orange liqueur

Directions

1. Peel the pineapple, remove the eyes and the fibrous core, then cut the flesh into small pieces. A pineapple corer tool makes this step easier. ≈ 8 min
2. Peel the banana and squeeze the lemon. Adjust the amount of sugar to your liking, then blend the pineapple, banana, lemon juice, and sugar until you have a smooth and creamy mixture. ≈ 8 min
3. Strain the puree through a sieve to keep only the smooth juice and remove all the fibers. ≈ 3 min
4. Place the juice in the refrigerator for about 4 hours to allow it to cool thoroughly. ⏱ 4 hr
5. Stir the mixture, then add the orange liqueur and mix well. ≈ 4 min
6. Pour the mixture into an ice cream maker and start the machine. ≈ 3 min
7. Without an ice cream maker, place the mixture in the freezer. After 45 minutes, remove it, break up the ice crystals with a fork, and return it to the freezer. Repeat this process every 30 minutes for about 3 hours, until you achieve a creamy texture without large ice crystals. ⏱ 3 hr
8. Serve it very cold. ≈ 2 min