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Ingredients
- 1 c. sugar
- 3 c. water
- 9 oz. can crushed pineapple
- 1/4 c. lemon juice (1 large lemon)
- 1/8 tsp. salt
- 2 egg whites
Method
- Combine sugar and water; boil slowly for 5 minutes.
- Cool thoroughly.
- Add the next three ingredients and mix well.
- Pour into refrigerator freezing trays, set at coldest temperature and freeze to a mush.
- Have egg whites beaten until stiff.
- Turn ice from freezing tray quickly into a chilled bowl, add egg whites and beat hard and fast, then return to refrigerator to finish freezing until firm.
