Pacojet 2 Pineapple Sorbet

In a small saucepan, warm the water to 80 degrees F/26.6 degrees C and add the sugar. Whisk until the sugar is dissolved, turning it into a simple syrup.

With a paring knife, make an incision in the middle of the vanilla bean and cut it in half (length-wise). Scrape the pulp out of it and reserve.

Add the vanilla bean pulp to the warm simple syrup you made in the previous step.

Cut off the top and bottom of pineapple and remove the rind. Discard scraps.

Cut the pineapple into quarters, length-wise (top to bottom). Remove the core and discard.

Cut the quarters of pineapple into medium-sized chunks. (Remember, the pineapple will go inside the Pacojet 2 beakers.)

Distribute the same quantity of pineapple evenly into two Pacojet 2 beakers.

Add 6 ounces of pineapple juice to each Pacojet 2 beaker.

Add 2 ounces of vanilla simple syrup to each Pacojet 2 beaker.

Freeze Pacojet beakers overnight.

After 24 hours, spin the Pacojet 2 beakers at #10 two times to incorporate the sorbet.

Add more vanilla simple syrup to increase sweetness as needed.