A simple, frosty, and fruity treat for a hot summer day, no ice cream maker required!

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
2 hrs 20 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and sugar in a saucepan. Bring to a boil; stir to dissolve sugar. Remove from heat; add lemon zest. Let cool to room temperature, about 15 minutes.

    Advertisement
  • Stir pineapple, pineapple juice, and lemon juice into sugar mixture.

  • Beat egg whites in a bowl using an electric mixer until stiff. Fold egg whites into sugar-juice mixture.

  • Pour mixture into a glass baking dish; place in freezer. Stir thoroughly every half hour; chop through ice as it forms and incorporate egg whites. Continue until frozen to desired consistency, 2 to 4 hours.

  • Thaw about 5 minutes before serving.

Cook's Notes:

To cool sugar mixture quickly, set saucepan in a larger pan or bowl partially filled with ice and water.

You can use 1/3 cup of pasteurized liquid egg whites in place of fresh egg whites.

Nutrition Facts

130 calories; protein 1.3g 3% DV; carbohydrates 33.3g 11% DV; fat 0.1g; cholesterol 0mg; sodium 17.1mg 1% DV. Full Nutrition
Advertisement
Advertisement