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Pineapple Sherbet

the.instructor's picture
  Eggs 2 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Canned crushed pineapple 8 Ounce (1 Can)
  Lemon juice 2 Tablespoon
  Buttermilk 2 Cup (32 tbs)
  Unflavored gelatin 1 Teaspoon (Part Of An Envelope)
  Water 1 Tablespoon

Combine egg yolks, 1/2 cup of the sugar, pineapple (including the syrup), lemon juice, and buttermilk in a blender; whirl until blended. (Or beat with rotary beater.) Soften gelatin in water; stir over hot water until dissolved; blend into buttermilk mixture.
Pour into a 2-quart container and freeze until firm around the outer edges of the container, about 1 1/2 hours.
Beat the egg whites until soft, moist peaks form; gradually beat in the remaining 1/4, cup sugar until whites hold firm peaks.
Break the partially frozen sherbet into chunks, pour into a chilled bowl, and beat until fluffy.
Then fold into egg-white mixture.
Freeze until firm.

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