Pineapple Sorbet

On the previous day, scoop out the pineapple, remove the core and cut the pulp into cubes

Reserve two cups and blend the rest in a blender

In a pot, combine the water, sugar, and cubed pineapple and simmer for five minutes

Strain and reserve separately the syrup and cooked pineapple chunks

Mix the syrup with the blended pineapple and place it in the freezer for at least 12 hours

Reserve the cooked pineapple in the refrigerator

A half hour before serving, remove the sorbet from the freezer and process with egg white until creamy

Add the cooked pineapple and mix well

Serve immediately.