1 Juice of 3 lemons (approximately 6 tbsp / 90 ml)
2 cups (480 ml) ice water
1 can (approximately 20 oz / 567 g) grated pineapple, or 1 fresh pineapple, shredded
Instructions
1. Combine 2 cups (480 ml) water and 1 cup (200 g) sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves, then boil uncovered for 15 minutes, until the syrup is slightly thickened and coats a spoon lightly. This is a simple syrup reduction; the extended boil concentrates the sugar and creates a stable base.
2. Remove the syrup from heat. Stir in the grated or shredded pineapple and the juice of 3 lemons (approximately 6 tbsp / 90 ml). Allow the mixture to cool to room temperature, approximately 30 minutes.
3. Strain the cooled mixture through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract liquid. Discard the solids.
4. Stir in 2 cups (480 ml) ice water.
5. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until the mixture freezes to a soft, slushy consistency — not solid, but uniformly icy throughout with no liquid remaining in the center — approximately 20 to 35 minutes depending on the machine. Alternatively, pour into a shallow metal pan, place in the freezer, and stir vigorously every 30 minutes for 2 to 3 hours until a granular, slushy mush forms.
6. Serve immediately in chilled glasses or dessert cups. If using fresh pineapple rather than canned, taste the strained liquid after cooling and add additional sugar, 1 to 2 tbsp (12 to 25 g) at a time, until pleasantly sweet, as fresh fruit is more acidic and less sweet than the canned product.
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