4 fino or verna lemons
4 baby pineapples
3 tbsp agave syrup
2 cups water
6 large ice cubes
2 egg whites
Cut the tops off the pineapples and use a spoon to scoop out the flesh. Set aside.
Peel the lemons, setting aside the rind and the flesh separately. Try to remove the pith (white part), leaving just the flesh.
Add the lemon flesh, pineapple, agave, water, egg white and ice to a blender. Blend well.
Put the lemon peel in the small empty pineapple shells and fill with the pineapple and lemon sour. To decorate, put some pineapple leaves and a lemon slice on one side of the pineapple.