2 cans (565g each) crushed pineapple, drained
360ml heavy whipping cream
80g white sugar
30ml lemon juice
30ml lime juice
Step 1
In a blender, combine drained pineapple, heavy cream, sugar, lemon juice, and lime juice. Blend until smooth and creamy. Freeze for 1 to 2 hours until it reaches a slushy consistency.
Step 2
Transfer the mixture to an airtight container and freeze until firm, about 1 hour. Serve by scooping into bowls or piping into bowls using a piping bag. Serve immediately.