Pineapple Sorbet

1

Peel the pineapple, remove the core and cut it into chunks

2

In a pot, combine the water, sugar, and pineapple cubes, and simmer for 5 minutes

Strain and reserve separately the liquid and cooked pineapple cubes

3

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

Reserve the cooked pineapple in the refrigerator

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

Add the chunks of cooked pineapple and mix

Serve immediately.