Recipe for cooking pineapple sherbet

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Pineapple Sherbet

Juice of 6 lemons
1 (20 ounce) can crushed pineapple in own juice
1 scant c. sugar
1 qt. milk
1 pt. light cream

Pour lemon juice over pineapple and its juice. Stir in sugar. Refrigerate until chilled and ready to use. Mix milk and cream and place in ice cream freezer. Freeze 5 to 10 mins. to get milk thoroughly chilled.

Carefully wipe top of freezer container with damp towel so no salt will get into milk when opened. Pour in pineapple mixture. Replace top. Continue to freeze until firm. Makes approximately about 2 qt..