- 3½ cup crushed pineapple packed in juice, with the juice
- 5 ounce sweetened condensed milk
- 1 teaspoon freshly squeezed lemon juice or more to taste
- 2 egg whites
- 1 pinch salt
Combine pineapple, sweetened condensed milk and lemon juice in a bowl and chill for several hours. When ready to freeze pineapple, milk mixture, beat the egg whites with a pinch of salt, then fold them into the mixture in 3 additions. Freeze in an ice cream freezer machine according to your machine’s directions. The sherbet will be soft. It may be served as is, or placed in a freezer to freeze harder.