Pineapple Orange Sherbet Recipe
- 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
- 1. 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.
2/3 cup: 175 calories, trace fat (trace saturated fat), 1mg cholesterol, 73mg sodium, 42g carbohydrate (0g sugars, trace fiber), 3g protein
Reviews for Pineapple Orange Sherbet
"Kids scarfed it down like the sun wasn't gonna rise in the mornin'!!"