Coconut Pineapple Sorbet

2 cans (20 oz each) crushed pineapple, packed in juice

½ cup evaporated skim milk

¼ light corn syrup

1 Tbsp coconut extract

1 Tbsp grated orange zest

Combine all into a blender, working in batches if necessary.  Pour mixture into 13x9x2inch metal baking

pan.  Cover and freeze until partially frozen, about 3 hours.  Return mixture to food processor and

blend until almost smooth.  Do not over process. Return mixture to baking pan.  Cover and freeze until

firm, 3 or 4 hours.  Remove sorbet from freezer 15 minutes before serving.