Ingredients for Pineapple Sherbet
- 1 lemon
- Granulated Sugar
- Half And Half
- Crushed Pineapple In Juice
- 1 cup heavy whipping cream
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How to Make Pineapple Sherbet
- Zest and finely chop the rind of 1 lemon. Squeeze the juice from the lemon, reserving both zest and juice.
- In a small saucepan, combine 1 cup granulated sugar, 1 cup half-and-half, and the lemon zest. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
- Remove from heat and let the sugar mixture cool completely to room temperature.
- Once cooled, stir in 1/2 cup fresh lemon juice, 2 cups crushed pineapple (from about 1 fresh pineapple or 1 (20 ounce) can, drained), and 1/2 cup pineapple juice.
- Pour the mixture into a freezer-safe container. Freeze until it is frozen about 1 inch from the edges.
- Transfer the partially frozen mixture to a large mixing bowl. Beat with an electric mixer until smooth and creamy.
- Gently fold in 1 cup heavy whipping cream until just combined.
- Spoon the mixture back into the freezer-safe container(s). Partially freeze again, then beat once more before refreezing completely. Allow to freeze for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
185g
Fat
89g
Carbs
17g
