Recipe for Pineapple Sherbet from the Desserts section.
Pineapple SherbetJuice of 6 lemons
1 (20 ounce) can crushed pineapple in own juice
1 scant cup granulated sugar
1 quart milk
1 pint light cream Pour lemon juice over pineapple and its juice. Stir in sugar. Refrigerate until chilled and ready to use. Mix milk and cream and place in ice cream freezer. Freeze 5 to 10 minutes to get milk thoroughly chilled. Carefully wipe top of freezer container with damp towel so no salt will get into milk when opened. Pour in pineapple mixture. Replace top. Continue to freeze until firm. Yields about 2 quarts.
We hope you enjoy your freshly made Pineapple Sherbet. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
