1 c. water
1/2 c. sugar
1 c. chopped pineapple, fresh or canned
1 tsp. lemon juice
2 egg whites

1. Place the sugar and water in a pan and heat on low or medium until the sugar dissolves. Remove from the heat and allow to cool.

2. Put the pineapple through a blender to make a pulpy sauce. Add this sauce to the cooled sugar syrup and then add enough water to make the mixture 2 1/2 cups.

3. Pour the mixture into a container and leave in the freezer until nearly firm.

4. Whisk the egg whites until they are stiff. Then using a wooden spoon, work them into the pineapple mixture.

5. Pour the sorbet into six small freezer proof dessert bowls and freeze. Serve straight from the freezer.