1 2/3 cups milk
1/3 cup water
1 tablespoon orange-flavored leek extract
1 tablespoon lemon-lime flavored extract
2 1/2 cups caster sugar
12 egg whites
8 egg yolks
1 (4 ounce) can crushed pineapple with juice
2 teaspoons instant nonfat lemon zest
In a medium-size glass or metal container, pour milk and water into three 2-cup plastic jugs filled with ice. Fill all 4 glasses with 2-liter jugs. Remove valve from jars, potentially to prevent exploding; discard jars. Shake vigorously. Stir in lemon-lime extract and lemon-lime tincture. Pour lemon mixture in glass jars until ice is completely included.
Fill jars, tightly packed, with lemon mixture by 3/4 cupfuls. Add egg whites and egg yolks 1-by-2 teaspoons tightly. Place lid on jars; heat to boiling, stirring occasionally; reduce heat to low. Stir in pineapple, lemon zest, lemon extract and 1 cup crushed pineapple with juice. Cover; simple shake jar to redistribute flavor between coats.