Active Time

　　30 min

　　Total Time

　　6 hr (includes chilling and freezing)

　　Our food editors find the texture of pineapple sherbet so much lighter and fluffier than that of other sherbets and sorbets — it practically has the weightlessness of granita. It provides a wonderful, tangy balance to the rich ambrosia cake and is delicious on its own, too.

　　

Ingredients

Makes about 2 quarts

　　2 cups water

　　1 2/3 cups sugar

　　2 teaspoons anise seeds

　　1 teaspoon Pernod or other anise-flavored liqueur (optional)

　　1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored

　　1 tablespoon fresh lemon juice

　　

Special Equipment

an ice cream maker

　　

Step 1

Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl.

　　

Step 2

While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then purée pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir purée and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours.

　　

Step 3

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

　　Cooks' note:

　　Sherbet can be made 3 days ahead. Let soften slightly before serving.