Lemon Pineapple Sherbet

This wonderful recipe came from Kentucky around the turn of the last century.
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Yield: 8 to 10 servings
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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)


  1. 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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