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A Recipe From Barbara

Pineapple and Honey Sorbet

1 1/4 cups fresh or canned pineapple juice
3/8 cups water
1/4 cup honey
2 tablespoons of sugar
juice of 1 large lemon
finely grate the rind of the large lemon
1/2 ounce of Knox unflavored gelatin dissolved in 2 tablespoons of hot water
1 egg white

In a medium saucepan, place pineapple juice, water, honey, sugar and lemon rind. Bring this mixture to a boil over a high heat, stirring constantly with a wire whisk. Then boil this juice for 4 minutes without stirring.

Remove the pan from the heat and stir in the lemon juice and dissolved gelatin until well mixed. Set this mixture aside to cool completely then place it in a shallow baking dish and put in your freezer for 30 minutes.

In a medium, grease free bowl , beat the room temperature, egg white with a wire whisk or electric beater until it forms stiff peaks.

Remove the frosty pineapple juice from the freezer and put it in a medium bowl. Whisk the egg white into the pineapple slush and mix until it is smooth. Spoon this mixture back into the shallow baking dish and return it to the freezer for about 1 hour. Freeze the empty medium mixing bowl until later.

Remove the frosty pineapple slush and place it in your frozen medium mixing bowl. Whisk pineapple with a wire whisk or electric beater for 1 minute or until it is smooth.

Repeat this process every hour for the next 4 hours then let it freeze hard over night.

Serve this for a light dessert or as a palate cleanser during a formal dinner.

4 servings