Preheat the oven to 120 degrees F.
To dry the citrus zests: Place the zest on a microwave-safe plate and microwave on high for 25 seconds, repeat as needed.
In a coffee grinder combine the juniper berries, all the dried zests, and coriander seeds. Grind the mixture into a fine powder and set aside. In an electric mixer, using the whisk attachment, beat the eggs whites until they form medium peaks. Add the sugar and mix together for 1 minute or until the sugar dissolves. Add the ground botanicals or zest powder and gently fold into the meringue. Line a baking sheet with parchment paper and spread the meringue mixture across as thinly as possible. Bake the meringue for 2 hours, or until the meringue is crisp. Break the meringue into pieces and reserve in an air tight container.
To Serve: On a dessert plate, place some of the marinated pineapple in a small pile. Top with a scoop of your favorite lemon sorbet. Scatter the pieces of the broken meringue on top and garnish with a few small coriander (cilantro) leaves.
Cut the skin off of the pineapple and remove the core from the fruit. Cut the pineapple into medium-dice shapes. Arrange the pineapple pieces in a deep pan. Combine the gin, sugar, salt, and water in a small saute pan and heat just until the sugar dissolves. Pour this mixture over the diced pineapple and allow to marinate for an hour. You can reserve the pineapple in this syrup for up to a week.
Recipe courtesy of Ryan Butler, Double Crown