Fruit from 1 fresh pineapple, coarsely grated
1 c. pineapple juice
2 tbsp. lemon juice
1 c. water
1 c. sugar
1 c. heavy cream whipped with 3 tbsp. light rum

In a saucepan, combine all ingredients except whipped cream. Simmer for 15 minutes until thickened. Freeze in a shallow tray until edges are iced and mushy. Beat mixture with electric beater until fluffy. Freeze overnight. Several hours before serving, soften at room temperature and fold in whipped cream. Spoon into tall crystal sherbet glasses. Refrigerate. (Canned pineapple tidbits can be used also (30 oz.). Serves 6.