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Pineapple Sherbet

by Sally Bernstein

Serves 6-8

1 large pineapple
½ cup sugar
¼ cup lemon juice


Cut the top off of the pineapple and set aside. Remove the flesh carefully, leaving the shell intact. Wrap the shell in foil and freeze. Remove the core from the pineapple, cut the flesh in pieces and puree in a food processor. Stir in the sugar and lemon juice.

Pour the mixture into a large tray and place in the freezer. During the next 2 hours stir the mixture from time to time. It will crystallize. Now pour the mixture back into the food processor and blend for at least 1 minute to incorporate some air. Pour into a mold or individual custard cups or serve out of the pineapple shell. A mold will take 5-6 hours to freeze, the individual cups about 1 hour.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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