Pineapple Mint Sherbet
1 cup water; 1 cup pineapple juice; 1 tbls chopped fresh mint; 1 tblsp lemon juice; 1/2 cup sugar; 1 cup pineapple, crushed; 2 egg whites
Combine the water, pineapple juice, chopped mint and sugar and boil 3 minutes. Chill, add the crushed fruit, and lemon juice, tint pale green. Freeze 1 hour. Turn into a bowl, add the beaten egg whites and whip until very light. Return to the trays of the refrigerator and feeeze. Serve in chunky pieces as a refreshing summer sherbet.
It's always a bit risky suggesting I tint anything . . . "pale" is not in my dictionary, Anne.