1

Cut the top from the pineapple. Wrap it and save it in the refrigerator.

2

With a long, thin, sharp knife, carefully cut around the inside of the shell (about ½" from the edge). To loosen fruit from the bottom of the shell, while maintaining as small an opening as possible, insert your knife ½" above the bottom of the pineapple and carefully work the blade around in a semi-circle. Remove knife, turn it over, and repeat for the remaining half-circle. The fruit should lift out easily.

3

Discard the hard core and place the fruit in a food processor. Scrape the inside walls and bottom of the pineapple with a large spoon until smooth, placing any additional fruit in the processor. Depending on the size and sweetness of the pineapple, add ¼ to ½ cup sugar and the lemon juice. Puree the mixture and then pour into a shallow container and place in the freezer. Place the shell in the freezer too.

4

When puree is frozen to a slushy consistency (about 1 hour), process again in processor until smooth and creamy. Pour into the frozen shell and refreeze for at least 2 hours.

5

To serve, place the pineapple and its top in a pretty glass dish, or on a bed of mint leaves and let your guest help themselves.