Ingredients
300 ml. water
100 ml. pineapple juice
3/4 cup sugar
1 tbsp. liquid glucose
1/2 tsp. stabiliser
1 tsp. pineapple emulsion (essence + colour)
15-20 flat wooden sticks for icecreams

Method
Dissolve stabiliser in 3 tbsp. water. Mix water, sugar, stabiliser, emulsion, bring to boil. Add
liquid glucose, stir to dissolve.
Cool and add pineapple juice. Pour in container, freeze overnight or till firm. Break and
churn well.
Pour into mould for ice sticks, allow to set firm. Insert a hot knife, to make a cut through.
Insert stick, and return to freezer till stick is firmly embedded in ice. Unmould and serve.

Note:
To make sorbets, after mixture is churned, return to container. Allow to set till firm but not
hard. Scoop and serve in individual cups.

Variation:
Same procedure may be used to make grape, or lemon sticks. For lemon use 25
ml.lemon juice and 75 ml. water mixture instead of 100 ml. juice.