Pineapple Milk Sherbet
Serves: 6Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 1¾ cups milk
- ½ cup sugar
- 1 can (8 oz.) crushed pineapple, drained
- 2 Tbsp. lemon juice
- ¼ cup orange juice
- Combine the milk and sugar in a medium sized bowl. Add the pineapple and the lemon and orange juices and stir until the sugar is dissolved.
- Pour into a loaf pan and place in a freezer for 1½ hours, stirring once with a spoon after 30 minutes to break up the ice crystals and again after another 30 minutes.