
Pineapple Sherbet is sweet like a New Orleans summer. This porch front favorite is a classic.
New Orleans Style Pineapple Sherbet
Print This Recipe Yield 6Source Gisele Perez- Pain Perdu BlogPublished
Ingredients
- 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
Directions
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.
I do not have an ice cream machine can it go straight into the freezer?
The texture would be different, but it will be delicious anyway. GREG
I saw this the other day and meant to comment Greg. You’ve taken something that might be from an old church cookbook and updated it with the lovely layers of colors…so gorgeous! — Barb | Creative Culinary
Fun! Looks like a labor of love.