Pineapple Sherbet

1. 1

   In small saucepan, sprinkle gelatin over milk.

2. 2

   Stir over low heat until dissolved.

3. 3

   Place in blender with pineapple and corn syrup; cover.

4. 4

   Blend on high speed for 30 seconds.

5. 5

   Pour into a 9 x 9 x 2-inch pan.

6. 6

   Cover; freeze overnight.

7. 7

   Soften slightly at room temperature, about 15 minutes.

8. 8

   Spoon into large bowl.

9. 9

   With mixer at low speed, beat until smooth, but not melted.

10. 10

    Pour into 4-cup mold or freezer container.

11. 11

    Cover; freeze about 4 hours or until firm.

12. 12

    Unmold or soften at room temperature for easier scooping.

* Per serving · 4 servings · Values may vary.

No additional tips available.