Pineapple And Mint Sorbet

1. 1

   Gently heat 2 cups water and sugar until sugar dissolves. Bring to a boil, reduce heat and simmer for 8-10 mins, without stirring. Allow to cool then add 1 tbsp mint. Combine with pineapple puree, cover and freeze for about 3 hours, until just set.

2. 2

   Whip frozen pineapple mixture and egg whites together until smooth. Transfer to 2 - 11x7 inch baking pans. Cover and freeze overnight, until firm.

3. 3

   Scoop and serve in chilled glasses with chopped pineapple and remaining mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.