Prepare the pineapple: peel, core, and cut into chunks. No drama—just chop and go. If you’re feeling fancy, editorialize a little and pretend you’re a fruit-picking pro.

Simmer the syrup: combine water and sugar in a small pot. Heat until the sugar dissolves completely, then remove from heat and let cool a bit. You’re not making rocket fuel here—just dissolve it.

Blend and zest: add pineapple chunks, lime juice, and salt to a blender. Blend until smooth. If it’s stubborn, pulse in short bursts. Taste and adjust sweetness with a touch more sugar if needed.

Chill the base: refrigerate the pineapple puree for at least 1 hour. Cold base = smooth sorbet, trust me. Don’t skip this step or you’ll regret it during churning.

Churn it: pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes. It should be fluffy and scoopable, not a snowball.

Freeze to finish: transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture. If you’re impatient, soft-serve level is still delicious—just let it sit 10 minutes before scooping.