Fresh pineapple sherbet

1 servings

Ingredients

Quantity Ingredient
½ cup Sugar
1 Pineapple; cored, trimmed,
; reserving 6 large
; wedges for
; garnish,pureed in a
; blender, and forced
; through a fine
; sieve (3 cups
; strainedpuree)
1½ cup Well-chilled milk
2 tablespoons Fresh lemon juice
Fresh mint sprigs for garnish if desired

Directions

In a small saucepan combine the sugar and ½ cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to ½ cup.

Let the sugar syrup cool completely. In a bowl whisk together the pineapple puree, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.

Makes 1 quart.

Gourmet April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes