This wonderful recipe came from Kentucky around the turn of the last century.
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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By jjgaga04_12482679
Albuquerque, NM
on January 23, 2011
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I made this sherbet for my family and it was a hit! Everyone loved it. It was super easy to make.I will definatly make it again.
By serene_390480
Thomasville, GA
on July 19, 2009
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And SO easy to make. I made this for a family gathering last weekend, and words cannot fully describe how much I LOVED this dessert. It's light, refreshing, and perfect for a summer BBQ, or anytime. Everyone raved over it and wanted the recipe. I cut back on the sugar by a cup and it was still sweet enough for us, but that's a personal preference. Oh so highly recommended!
By strawngirl_1172934
Apison, TN
on September 17, 2006
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Made this for an after church lunch and served with lemon cookies. My step-mom said it was the best ice-cream ever! Others asked for the recipe. Everone loved it. Only think I changed was I added some whipping cream. Deluff Paula!
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