Preparation:
Drain pineapple, reserving 3/4 cup syrup; bring syrup to a boil. Combine gelatin, salt and syrup in electric blender container. Cover and blend on low speed until gelatin is dissolved, about 1 minute. Add crushed ice, lemon juice and extract. Blend at high speed until ice is melted, about 30 seconds. Add pineapple and pour into a 4 cup mold. Chill at least 1 hour. Unmold. Makes about 3 1/2 cups or 6 to 8 servings. |
