Pineapple Milk Sherbet

Serves: 6Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6


  • 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.