Preparation:
Place the pineapple chunks in a blender or food processor and process until finely chopped. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the yogurt, corn syrup, lemon juice, lemon zest and salt. Process until the mixture is well-blended and only some very fine bits of pineapple remain. Freeze the mixture in an ice cream maker according to manufacturer's instructions. If not serving immediately, transfer the sherbet to a plastic container. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the sherbet before putting the lid on the container. Store in the freezer. Remove the sherbet from the freezer 10 minutes before serving. Serve in chilled stemmed glasse |
