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Pineapple Mint Sherbet

chef.expert's picture
Ingredients
  Unflavored gelatin 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Canned pineapple juice 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Canned crushed pineapple 9 Ounce (1 Can / 1 Cup)
  Minced fresh mint 1 Tablespoon, minced
  Lemon 1 , juiced
  Salt 1 Dash
  Egg whites 2
  Mint sprigs 4
Directions

Turn refrigerator control to coldest setting.
Sprinkle gelatin on 1/4 cup of the water and let stand for 5 minutes.
Mix remaining 1/2 cup water, pineapple juice, and sugar; boil for 3 minutes.
Add gelatin and stir until dissolved.
Cool.
Add remaining ingredients except last 2.
Pour into refrigerator tray and freeze until mushy.
Turn into chilled bowl; add unbeaten salted egg whites and whip until stiff.
Pour into refrigerator tray and freeze until firm.
Serve garnished with mint sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Wine And Drink
Method: 
Chilling
Ingredient: 
Mint
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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