Pineapple Sorbet (Nieve de pina)

Ingredients

1 medium pineapple, skinned and cut into big chunks
1/2 c sugar
juice of 1 lemon
2 tbsp kirsch
1 c water
1 egg white

Method

Blend the pineapple flesh and sugar in a food processor. Strain the puree. You should have about 2 cups.

Put the puree in a glass bowl and add the lemon juice, water, kirsch and stir well. Freeze until semi-hard.

Put the mixture and the egg-white in a food processor and process until light and snowy. Freeze until firm.