Pineapple Anise Sherbet
['2 cups water', '1 2/3 cups sugar', '2 teaspoons anise seeds', '1 teaspoon Pernod or other anise-flavored liqueur (optional)', '1 (4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, halved lengthwise, and cored', '1 tablespoon fresh lemon juice', 'an ice cream maker']
Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl.
While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then purée pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir purée and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
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