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Pineapple Sorbet
Ingredients:
1 4-pound ripe pineapple
1/2 cup sugar
5 tablespoons fresh lemon juice
1 large egg white, slightly beaten
Preparation:
Trim the top and bottom of the ineapple. With a knife, slice down the sides to remove the skin and any green flesh. Dig out any brown, fibrous eyes. Quarter the pineapple. Remove any woodky flesh; there will be a beam of hard pineapple 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 an ice-cream freezeer and follow the
manufacturer's instructions. When the puree begins to freeze, add the egg white and resume freezing.
Yield: About 6 cups.
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