• 1/2 cup sugar
  • 1/4 cup water
  • 3 cups DOLE® Canned 100% Pineapple Juice
  • 1 tbsp finely chopped candied ginger


Step 1
Combine sugar with water in small saucepan over medium-high heat. Simmer until sugar dissolves, stirring occasionally. Stir in pineapple juice and ginger.
Step 2
Freeze according to ice cream machine manufacturer's directions. Can also be pour into 9-inch square baking pan. Freeze 2 to 3 hours pulling a fork through the mixture every 30 minutes to make granules. Garnish with fresh mint, if desired.