1 fresh pineapple
1⁄2 pint (300 ml) water
4 tbsp sugar
or
2 tins of pineapple + juice or syrup
2 egg whites
Method
1. If using fresh pineapple, put the sugar and water in a small
saucepan over a very low heat until all the sugar has dissolved
then turn the heat up and boil for a couple of minutes to make
a syrup.
2. Purée the pineapple – fresh or tinned – in a blender or food
processor then mix the pulped fruit with the syrup (allow the
syrup to cool down a bit if you’ve made fresh) and put it in the
freezer in a large food bag for about 3 hours until mushy.
3. Whisk the egg whites until stiff then fold into the fruit and
return to the freezer for at least a couple of hours, or overnight.
4. Put the sorbet in the fridge for about 15 minutes to soften
slightly when you’re ready to eat it and spoon out of the bag
with an ice cream scoop to serve.
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