Pina Colada Sherbet
Ready In: 20 mins
Serves: 8-12
Yields: 3 quarts
Ingredients
- 1 large lemon
- 2 cups granulated sugar
- 1 quart half-and-half
- 1 (15 ounce) can crushed pineapple, undrained
- 1 pint whipping cream
- 3 tablespoons imitation coconut
- 3 ounces coconut flakes (optional)
Directions
- Zest and juice the lemon.
- In a saucepan mix the half and half, sugar and lemon zest. Stir until the sugar is desolved. (When I do this the sugar is unsually disolved before it gets warm) DO NOT let the mixture boil.
- When the sugar is disolved remove from heat and allow it to cool if needed.
- When the sugar mixture is cool add the lemon juice, the can of pineapple including the juice and the whipping cream. Stir together.
- Place in electric ice cream freezer and follow manufacturers directions.
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