Pineapple Meringue Sherbet

1. 1

   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.

2. 2

   Stir pineapple, pineapple juice, and lemon juice into sugar mixture.

3. 3

   Beat egg whites in a bowl using an electric mixer until stiff. Fold egg whites into sugar-juice mixture.

4. 4

   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.

5. 5

   Thaw about 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.