Pineapple-Coconut Sorbet

The ingredients do not match what cooking method that you are explaing. Please make corrections????

New Dish - Burger Sorbet!!

I don't think so.........................

Pineapple-Coconut Sorbet ½ cup "lite" coconut milk ½ cup sugar 3 slices (¼-inch-thick) peeled fresh ginger, crushed 1 pineapple (about 3½ pounds), peeled, cored and cut into chunks 2 teaspoons lime juice In small saucepan, combine coconut milk, sugar and ginger. Bring to a simmer over medium heat. Simmer 1½ minutes. Remove from heat and let stand 20 minutes. Strain into large bowl. Place pineapple in food processor and process until smooth. Add pineapple puree to coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. Pour pineapple mixture into ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in freezer 1 to 1½ hours. Serve in chilled dishes. Make 8 servings. Note: Pineapple can be pureed in a blender; up to 1/3 cup of water may be added to get a smooth finish.