This flavorful sherbet is delicious placed between two graham crackers and frozen for an ice cream sandwich.
Serves: 4Hands-on: 20 minutesTotal: 4 hours 35 minutesDifficulty: Easy
- 1¾ cups 1% milk
- ½ cup sugar
- 1 can (8 oz.) crushed pineapple, undrained
- 2 Tbsp. lemon juice
- ¼ cup orange juice
- ⅛ tsp. salt
- In a medium bowl, combine milk and sugar; stir well and let stand for 15 minutes, until sugar dissolves.
- Add remaining ingredients and mix well. Pour into the jar of a blender and pulse to a smooth consistency. Pour into a 9" × 5" loaf pan and freeze until firm, about 4 hours. Stir the mixture twice during freezing time for a lighter consistency.