First, let’s make simple syrup. Combine the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar completely dissolves and the liquid turns crystal clear – this usually takes about 3-4 minutes. Once it’s done, set it aside to cool completely. You don’t want to add hot syrup to your pineapple or it’ll affect the final texture.

While the syrup cools, prep your pineapple. After peeling, check for any tough core pieces – they’ll make your sorbet stringy. Cut the pineapple into roughly 1-inch chunks. You want them small enough to blend easily but don’t obsess over making them perfectly uniform.

Put your pineapple chunks in a blender and puree until completely smooth, about 1-2 minutes. If your blender’s struggling, add a few tablespoons of the cooled simple syrup to help it along. You’re looking for a smooth consistency with no fibrous bits.

Pour the pureed pineapple through a fine-mesh strainer into a large bowl, pressing gently with a spatula. This step might seem fussy but it’s worth it – it removes any remaining fibers and gives you that silky-smooth sorbet texture we’re after.

Now stir in the cooled simple syrup, lime juice, and salt. The lime juice brightens the flavor and the tiny bit of salt makes the pineapple taste more like pineapple – you won’t actually taste it. Give it a taste and add more lime if needed.

Cover the mixture and refrigerate until thoroughly chilled, at least 2 hours or overnight. A cold base makes for smoother sorbet since it’ll freeze faster in your ice cream maker.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes. You’ll know it’s ready when it looks like a thick slush and holds its shape when scooped.

Transfer to a freezer container and freeze for at least 2 hours before serving. If it gets too hard, let it sit at room temperature for 5-10 minutes before scooping. The sorbet is perfect when it’s firm but still easily scoopable.