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180g (6 oz) castor sugar 600ml (1 pint) water 2 egg whites 1 medium sized pineapple |
Meat-free Gluten-free Low-fat Dairy-free Nut-free |
Cut the top off the pineapple and scoop out the flesh. Liquidise until smooth.
Combine sugar and water in a saucepan. Heat gently to dissolve sugar. Cool. Add pineapple puree to sugarwater, mix well.
Pour into a shallow plastic box with a fitting lid. Put into freezer and leave for about 2-4 hours until just freezing.
Stiffly whip egg whites.
Turn sorbet into a bowl and mash with a fork until smooth. Fold in egg whites. Put back into the container and store in the freezer until required. Use within 3 months. If using the same day, pile the sorbet into the pineapple and serve into individual dishes at table.
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