Pineapple sorbet
Ingredients
4
Steps
4
Serves
4
Cook Time
125-130 Min
Ingredients
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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.
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Stir in the lemon juice and pour into a metal tray. Cover with a sheet of greaseproof paper and freeze for 2 hours.
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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.
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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.