Gingered Pineapple Sorbet with Toasted Cashews

my old-fashioned ice cream maker (with an electric crank!)
The ice/salt mixture must be perturbed every 10-15 minutes
Georg was my special helper

My best friend Jamie and her family gave Georg and I a special gift before we left for Canada...an ice cream maker! I made a few ice creams as a child and had always wanted to try it again. It's been really hot here in Edmonton so I decided to start with a nice refreshing sorbet. I tried to pick something Georg and I would both like, so I went with gingered pineapple sorbet. I saw a recipe online, but I modified it quite a bit, so I will post the recipe here:

2 cans crushed pineapple, or equivalent weight in fresh pineapple
4 tsp. finely minced fresh ginger
1 1/2 cups sugar
the zest of one lemon
cashews, toasted

Put all ingredients except for the cashews in a food processor and blitz until a puree forms. Freeze according to ice cream manufacturer's directions. Transfer to freezer-safe container and freeze overnight. Top with whole or chopped toasted cashews.

This was so refreshing! We ate it right after a long, hot hike along the river and it was so good. The ginger-pineapple flavor is just excellent. I definitely recommend it if you have an ice cream maker.