- 60 gr. brown sugar
- 300 ml. water
- 500 gr. fresh pineapple pulp
- Heat the sugar in a saucepan of water until it dissolves.
- Blend the pineapple pulp to obtain a smooth puree and mix with the syrup.
- Pour into a glass container suitable for the freezer and freeze for one hour. Scrape with a fork to obtain a slush and freeze again. Repeat the scraping every hour until ready to serve.