- 3 cans (12 ounces each) orange soda
- 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
- 1-1/2 cups sugar
- 1 can (12 ounces) fat-free evaporated milk
- 1/8 teaspoon salt
- In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 2 quarts.
Originally published as Pineapple Orange Sherbet in Light & Tasty April/May 2002, p7
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Reviewed Aug. 5, 2011
"Kids scarfed it down like the sun wasn't gonna rise in the mornin'!!"