You will need:
1 ripe pineapple
1/2 cup sugar
5 tablespoons fresh lemon juice
1 large egg white, slightly beaten

Instructions
Trim the top and bottom of the pineapple. Then slice down the sides to remove the skin and any flesh. Dig out any brown, fibrous eyes. Cut pineapple into quarters. Remove the core (along the peak of each quarter).

Puree the pineapple in a food processor. Add the sugar and lemon juice and blend.

Place the puree in freezer.  Add the egg white when the puree begins to freeze, then resume freezing.   Makes about 6 cups.

This entry was posted on Wednesday, January 10th, 2007 at 12:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.