Raspberry Sorbet With Apple Salad - cooking recipe

Ingredients

1 can (16 oz) pineapple chunks in juice
1/3 cup sugar
1 1/3 lbs frozen raspberries
1 None egg white
1 None Granny Smith apple, unpeeled, chopped
2 tbsp shredded fresh mint
2 tbsp lemon juice

Preparation

Place a shallow metal container in the freezer to chill. Drain the pineapple, reserving 1 tbsp of the juice. Mix remaining juice, sugar and 2 cups water in a medium saucepan. Cook and stir on low heat for 2-3 mins or until sugar dissolves. Increase heat to high; bring to a boil. Boil, without stirring, for 7-8 mins or until syrupy. Cool.
Process raspberries and syrup in a food processor until smooth. Pour into prepared container. Cover with foil. Freeze for 2 hours or until partially set. Using a large metal spoon, roughly break up raspberry mixture. Process with egg white until smooth but not melted. Return to container. Cover with foil. Freeze for 6 hours or overnight until sorbet is firm.
Combine pineapple chunks, reserved pineapple juice, apple, mint and lemon juice in a medium bowl. Scoop sorbet and serve with salad.