Lemon Pineapple Sherbet

This wonderful recipe came from Kentucky around the turn of the last century.

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr 30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 quarts whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (20-ounce) can crushed pineapple with juice
  • 2 cups sugar
  • 1 cup fresh lemon juice (about 6 lemons)
Directions

In a large bowl, combine all ingredients, stirring until well blended. When you add the lemon juice, the sherbet will appear to curdle, but that is not a problem. Pour into an electric ice cream maker. Process according to manufacturer's instructions. Transfer sherbet to a freezer-safe container and freeze for at least 1 hour to firm up before serving.


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