Pineapple Mint Sherbet
|Unflavored gelatin||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Canned pineapple juice||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||9 Ounce (1 Can / 1 Cup)|
|Minced fresh mint||1 Tablespoon, minced|
|Lemon||1 , juiced|
Turn refrigerator control to coldest setting.
Sprinkle gelatin on 1/4 cup of the water and let stand for 5 minutes.
Mix remaining 1/2 cup water, pineapple juice, and sugar; boil for 3 minutes.
Add gelatin and stir until dissolved.
Add remaining ingredients except last 2.
Pour into refrigerator tray and freeze until mushy.
Turn into chilled bowl; add unbeaten salted egg whites and whip until stiff.
Pour into refrigerator tray and freeze until firm.
Serve garnished with mint sprigs.