|Icing sugar||2 Ounce, sifted (About 50 Gram)|
|Mint sprigs||2 (To Decorate)|
Cut the flesh from the pineapple, discarding the central core; reserve the shell.
Chop and place in an electric blender.
Add a little water and work to a puree.
Stir in the icing sugar.
Pile the mixture into the reserved shell, cover and freeze until firm.
Transfer to the refrigerator 20 minutes before serving to soften slightly.
Decorate with mint sprigs.