Directions

1. Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours.
2. This can be done the day before. Cook 2 1/2 cups (525 g) chopped pineapple, 1/2 cup (125 mL) guava nectar, 1/2 cup (125 mL) orange juice, 1/2 cup (130 g) sugar, juice of 1 lemon (30 mL) and a pinch of salt over medium heat for about 15 minutes or until pineapple is softened; puree in blender making sure to cover the top so the hot sugar liquid does not splash. Strain the syrup and refrigerate until chilled, about 2 hours.
3. Finely chop the remaining 1 cup (88 g) of pineapple. Set in the refrigerator.