Pineapple Sorbet

In a small saucepan, combine the sugar and water

Bring to moderate heat and let it simmer

Stir with a wooden spoon until the sugar is dissolved

Remove from heat and let it cool

Place the pineapple in a blender and puree until smooth

Combine the pineapple puree with lemon juice and sweeten to taste

Add the dry vermouth, if using

Pour the mixture into large bowls and place in the freezer until firm but not hard

Blend the mixture again until creamy

Transfer the mixture back to the bowls and freeze for 3 hours or until firm

Repeat the process one more time and freeze for another 3 hours

Before serving, let it rest at room temperature for 5 minutes or until slightly softened enough to form balls or slices

Serve at 6 portions.