1/3 cup Chelsea Raw Sugar
3 teaspoons lemon juice
1 cup water
500g fresh pineapple, peeled and core removed

Combine Chelsea Raw Sugar, lemon juice and water in a small saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and cook over a medium heat without stirring for 2 minutes.
Puree the pineapple in a food processor; add syrup and process.
Pour into a shallow Pyrex or glass dish and freeze overnight. Cut into chunks and process in the food processor until a fine icy texture is formed.
Spoon into small glasses and enjoy.