Pineapple: Fresh Pineapple Sherbet

posted by Sally OH 11-29-100 6:28 PM;
Fresh Pineapple Sherbet

1 large pineapple
2 tsp. lemon juice
1/2 cup sugar
1 cup milk
1 egg white, stiffly beaten

Cut from the pineapple the stem, rind and the eyes. Quarter lengthwise and discard core. Puree 2
of the quarters to equal 2 cups. (Dice remaining pineapple and sweeten to taste to use as a topping.)

Mix puree, lemon, sugar, and milk. Turn into a freezer tray (these were the old fashioned ice cube
trays- use what ever works for you). Freeze until mushy. Turn into a mixing bowl and beat until
smooth. Fold in stiffly beat egg white. Return to freezer tray, covering with plastic wrap and freeze
until firm.

Serve with pineapple topping.

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