Pineapple Sherbet

1. 1

   From the lemon remove the zest & chop the zest fine, then squeeze juice from the lemon.

2. 2

   In a small saucepan, heat sugar, half-and-half & zest until sugar is melted, but DO NOT BOIL. Set aside to cool.

3. 3

   When sugar mixture is cool, add lemon juice & pineapple AND the pineapple juice.

4. 4

   Freeze only until it is frozen an inch or so out from the edge.

5. 5

   Spoon the partially frozen mixture into a mixing bowl & beat with electric mixer, before folding in whipping cream & mixing well.

6. 6

   Spoon the sherbet back into the freezer trays & partially freeze again, then beat again & refreeze before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.