Tropical pineapple sorbet with rum

Ingredients:
1 liter icecream:

1 Pineapple
100 ml water
200 à 250 gram white caster sugar
1 egg
Pinch of salt
4 tablespoons lemonjuice
2 tablespoons browne rum
Een ijsmachine

Clean the pineapple and cut into pieces. Remove the hard core. Try the pineapple to determine how much sugar you need for the sorbet. For a super sweet pineapple, you only need 200 grams of sugar. If the pineapple is less sweet, use 250 grams of sugar.

In a pan, heat the water together with 150 to 200 grams of white caster sugar. The sugar must be completely dissolved. Put the sugar syrup into a saucepan and place it in the refrigerator for a little while to cool.

Pure the pineapple slices in the food processor very well. The mass eventually becomes thick liquid.

Wash the egg and dry it off. Split the egg. You only need the protein. Beat the protein together with a pinch of salt in a fat-free bowl frothy. Keep knocking and then add the remaining 50 grams of hybrid sugar to bit by bit. The meringue is ready when a knife remains visible in the foam.

Stir the lemon juice, the rum and the sugar syrup through the pineapple puree. Spoon a few spoons of pineapple puree through the meringue. This makes it more smooth. Add the meringue mixture to the rest of the pineapple puree. Make it all right. Now pour the pineapple puree into a can or colorizer.

Turn on the ice cream machine and pour the puree. Turn the ice cream according to your machine's operating instructions until it has consistency with soft ice cream. Transfer the pineapple ribbon into a deep freezer box and let it become even more solid in the freezer.

Tip: It looks delicious: ice with a lot of alcohol. However, do not add too much rum: ice cream with too much alcohol does not freeze well ...