Pineapple Sherbet Recipe

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This fruity sherbet is especially refreshing, according to subscriber Martha Sue Stroud of Clarksville, Texas. "I fix it all summer long," she describes. "It's our favorite way to finish off a backyard barbecue."—Martha Sue Stroud, Clarksville, Texas

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Pineapple Sherbet Recipe

Prep: 10 min. + freezing Cook: 20 min. + cooling

Yield: 16 Servings

10 20 30

Ingredients

2 quarts milk
3 cups sugar, divided
3 tablespoons all-purpose flour
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
1/2 cup lemon juice

Directions

In a saucepan, combine milk and 1 cup sugar; bring to a boil over medium heat, stirring constantly. Combine flour and remaining sugar; stir into milk mixture. Bring to a boil, stirring constantly; boil 15 minutes or until slightly thickened.
Remove from the heat; cool. Add pineapple and lemon juice; mix well. Freeze in an ice cream freezer according to manufacturer's directions. Yield: about 2 quarts.

Originally published as Pineapple Sherbet in Country Woman July/August 1995, p43