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Ingredients
- 850ml/1pt 8fl oz unsweetened pineapple juice
- 375g/13oz granulated sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 egg white, lightly beaten
Instructions
- Stir the pineapple juice and sugar
in a large pan over a low heat
until the sugar has dissolved. Bring
to the boil, reduce the heat and
simmer for 5 minutes. Skim off any
scum that rises to the surface. - Stir in the lemon juice and pour
into a metal tray. Cover with a
sheet of greaseproof paper and
freeze for 2 hours. - Transfer the mixture to a blender or
food processor, and purée to a
slush, then return to the tray and
put the tray back in the freezer. - Repeat the beating and freezing
twice more, then beat for a final
time, adding the egg white.
Process until smooth. Return to the
tray, cover with greaseproof paper
and freeze until firm.
