- 2 1/2 cups water
- 1 cup white sugar
- 1 lemon, zested
- 1 cup canned crushed pineapple
- 1/2 cup pineapple juice
- 1 lemon, juiced
- 2 egg whites
- 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.
- 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.