Pineapple Sherbet Recipe
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
- 2 quarts milk
- 3 cups sugar, divided
- 3 tablespoons all-purpose flour
- 1 can (20 ounces) crushed pineapple, undrained
- 1/2 cup lemon juice
- 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
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