3/4 cup sugar
1/2 cup water
1 large pineapple
3 Tablespoons lemon juice
2 egg whites, at room temperature
1. In a 1 quart saucepan over medium heat, heat sugar and water to boiling, stirring the mixture constantly. remove saucepan from heat.
2. With a sharp knife, cut crown and stem off pineapple; cut off rind; remove eyes. Cut pineapple in half; remove core. Cut pineapple into small chunks.
3. In covered blender container at medium speed, blend pineapple until smooth. Strain into large bowl; with spoon, press out all juice and discard fibers.
4. Stir in sugar mixture and lemon juice into pineapple. in small bowl with mixer at high speed, beat egg whites into stiff peaks.
5. Fold beaten egg whites into pineapple mixture. Pour into 13" x 9" baking pan. Cover with foil and freeze until firm, 3 hours.
6. Spoon pineapple mixture into chilled large bowl; with mixer at low speed, beat until softened. Increse speed to medium and beat until fluffy but still frozen; return to baking pan. Cover with foil. Freeze 2 hours until partially frozen. Spoon into chilled large bowl and beat again as above. Return mixture to baking pan; cover again with foil and freeze until firm.
7. To serve: Let sherbet stand at room temperature for 10 minutes. Scoop into serving dishes.
Source: www.hamerkaz.com.au/cooking.asp
Prepared by: Margarette for the February 2001 meeting