2 c. pineapple pieces
1/2 c. light corn syrup
2 tbsp. lemon juice

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 5 seconds. Pour into metal refrigerator tray or loaf pan 9x5x3 inches. Freeze until firm around the edges, but soft in center, about 2 hours.

Spoon into blender container. Cover and blend on high speed until smooth. Pour into tray. Freeze 3 hours. Makes 8 servings.