Pineapple Sherbet

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READY IN: 50mins
Recipe by ratherbeswimmin

For Hannah :-)

Ingredients Nutrition

Directions

  1. Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
  2. Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
  3. Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
  4. Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
  5. Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
  6. Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
  7. Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

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