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
16 ServingsPrep: 10 min. + freezing Cook: 20 min. + cooling
- 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.