|1 tin||pineapple — chopped|
|1/4 cup||lemon juice|
|30 g||fresh basil — purple|
Place sugar, water and lemon juice into a small saucepan and bring to the boil. Remove from heat and allow to cool. Place pineapple chunks and basil in a blender and pulse until smooth. Stir pineapple puree into the cooled sugar water. Whisk egg whites to soft peak stage and stir into pineapple mix.
Pour into a ice-cream container and freeze, stirring at intervals to break down the ice particles. Makes 1 litre.