PINEAPPLE SHERBET

1 quart water
2 cups sugar
1 lemon
2 cups crushed pineapple
(fresh or canned)
2 egg whites

Boil water and sugar together for five minutes.  Scald the pineapple in the boiling syrup and rub through a sieve.  Cool, add lemon juice and freeze to a mush.  Add the beaten whites of the eggs and continue freezing.