1 c. water
1/2 c. sugar
1 c. chopped pineapple, fresh or
canned
1 tsp. lemon juice
2 egg whites
Place the sugar and water in a pan and heat on low or medium
until the sugar dissolves. Remove from the heat and allow to
cool. Put the pineapple through a blender to make a pulpy sauce.
Add this sauce to the cooled sugar syrup and then add enough
water to make the mixture 2-1/2 cups. Pour the mixture into a
container and leave in the freezer until nearly firm. Whisk the
egg whites until they are stiff. Then using a wooden spoon, work
them into the pineapple mixture. Pour the sorbet into six small
freezer proof dessert bowls and freeze. Serve straight from the
freezer.