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Pineapple Meringue Sherbet

"A simple, frosty, and fruity treat for a hot summer day, no ice cream maker required!"

Ingredients :

• 2 1/2 cups water
• 1 cup white sugar
• 1 lemon, zested
• 1 cup canned crushed pineapple
• 1/2 cup pineapple juice
• 1 lemon, juiced
• 2 egg whites

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H35M

• Combine water and sugar in a saucepan. Bring to a boil; stir to dissolve sugar. Remove from heat; add lemon zest. Let cool to room temperature, about 15 minutes.
• Stir pineapple, pineapple juice, and lemon juice into sugar mixture.
• Beat egg whites in a bowl using an electric mixer until stiff. Fold egg whites into sugar-juice mixture.
• Pour mixture into a glass baking dish; place in freezer. Stir thoroughly every half hour; chop through ice as it forms and incorporate egg whites. Continue until frozen to desired consistency, 2 to 4 hours.
• Thaw about 5 minutes before serving.

Notes :

• To cool sugar mixture quickly, set saucepan in a larger pan or bowl partially filled with ice and water.
• You can use 1/3 cup of pasteurized liquid egg whites in place of fresh egg whites.

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