|Fresh pineapple||1 Medium|
|Lemon||1⁄2 , juiced|
|Castor sugar||6 Ounce|
Cut the pineapple in half lengthways, cut out the hard core down the centre of each side.
Keep the pineapple shells.
With a grapefruit knife or sharply pointed spoon, scoop out all the flesh and chop finely, saving the juice.
Mix the chopped pineapple, juice and lemon juice together.
Put the water and sugar in a pan over low heat.
Allow the sugar to dissolve slowly, then cool.
This makes a thin syrup.
Add the sugar syrup to pineapple, pour into freezer trays or shallow plastic containers the total liquid is about 1 1/2 pints (3 3/4 cups).
Freeze in the refrigerator freezing compartment, set to coldest, or in the freezer until the mixture is set but not hard.
Turn the sorbet into a bowl and whisk until broken up and light.
Re freeze, having covered the trays or containers with foil or lids.
Scoop out with a metal spoon that has been dipped in boiling water, and serve in the pineapple shells.