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 icesticks, 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.
to make sorbets, after mixture is churned, return to container. Allow to set till firm but not hard. Scoop and serve in individual cups.
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.
Making time: two rounds of 20 minutes (excluding setting times)
Makes: 18-20 medium icesticks
Shelflife: 2 weeks or more (if well frozen)
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