1 C water
½ C sugar
½ C orange juice
1 C milk
1 Tbls lemon juice
1 20 oz can crushed pineapple
In medium saucepan, bring water and sugar to a simmer, stirring occasionally until sugar is completely dissolved. Purée pineapple in it's juice in a food processors until smooth (a few chunks are fine). :)
Combine all ingredients in a bowl and refrigerate an hour or two, until well chilled. Pour into ice cream maker and process according to manufacturer's instructions. Serve immediately or transfer to an air tight container and place in freezer if a firmer consistency is desired.
* You can easily turn this recipe into a pure sorbet...using more orange juice and omitting the milk.