Raspberry sorbet with apple salad

Place a shallow metal container in the freezer to chill. Strain pineapple through a sieve over a bowl. Reserve pineapple pieces and 1 tabiespoon of the juice. Combine remaining juice, 2 cups water and sugar in a medium saucepan. Cook and stir over low heat for 2-3 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Boil, without stirring, for 7-8 minutes or until syrupy. Cool.

Process raspberries and syrup 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, apple, mint, reserved pineapple juice and lemon luice in a medium glass bowl. Scoop sorbet and serve with saiad.