Place pineapple in a blender and process until smooth. Measure out 4 cups of pineapple puree and reserve the rest for another use (like your morning smoothie). Warm water, sugar, light corn syrup and Aleppo chili powder in a small saucepan over medium heat, stirring until the sugar has dissolved. Return the 4 cups of pineapple puree to the blender, and add the Aleppo chili syrup and kosher salt, blending until well combined.

Transfer contents of the blender to a large bowl, and stir in tequila and lime juice. Season to taste with additional kosher salt. The flavors should be bright. Cover the bowl and chill the sorbet base for at least 3 to 4 hours, or until very cold.

Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. Transfer sorbet to an airtight container and chill in the freezer for two to three hours. To serve, scoop sorbet in small bowls and sprinkle with Aleppo chili powder.