If you haven’t tried homemade pineapple sherbet with fresh lemon and orange juices you don’t know what you’re missing. Prior to this frozen epiphany, I had only tasted store bought from 31 Flavors which left me ordering Daiquiri Ice next time.
Words I would use to describe ~ cold, icy, refreshingly fresh.
And a phrase ~ “One more little cone won’t hurt.”
And a sound ~ *sigh*
What is particularly nice about this recipe is that it makes 4 quarts from the get go so you actually have enough for company without having to make multiple batches or doubling or tripling the recipe.
It is also a very old recipe.
Lovingly handed down from the Nance family.
To my knowledge it came from their grandmother in Kansas and settled out west in California with their father who recently passed peacefully at 89. I love how recipes are impervious to travel and time but retain their love and connections to so many.
When my boys were younger and we made chocolate chip cookies together they used to ask me why I added 2 drops of boiling water to the dough since they couldn’t see how that would make a difference. I told them they were probably right it wouldn’t make a difference to the recipe but I do it anyway because it was my grandmother’s recipe, then my mom’s, now mine and theirs. I do it not so I don’t forget, I do it to remember.
This is also quite the unforgettable pineapple sherbet.
Courtesy of Myrtle, then Hal, now Janice, Carole and Cheryl, to me and now, you.
2 – 20 oz. cans crushed pineapple, non-drained
1 1/3 c. fresh lemon juice (approx. 7 lemons)
2/3 c. fresh orange juice (approx. 1 1/2 oranges)
2 quarts milk
4 c. granulated sugar
2 egg whites
Combine pineapple, juices, sugar and milk. Add egg whites. May appear to curdle but will smooth out when freezing. Freeze according to ice cream machine maker’s instructions.
LOVE pineapple anything but sherbert is especaily yummy and such a refershing summertime treat!
I’m going to half this and try all of the above without the sugar.. I’m going to sub it with stevia concentrate drops(1 teaspoon equals a cup of sugar)I’ll let you know how it turns out! I need to loose my vacation souvenir, 13 pounds! this sounds amazing.
I am definitely going to make this. Hopefully tomorrow. Hosting a bd party for my niece and it is soooo hot! Thanks for sharing friend 🙂
Ha! Is this the secret to your mom’s incredible chocchip cookies??? I have never had better, honestly I still remember them! The sherbet sounds good too : )
Nancy
Yummy! Looks amazing!
MMMM, YUM!!!! Sounds so refreshing!!! XO, Pinky
I bet that is so refreshing.
Tina~ Is it sherbet or sherbert? The recipe was ‘bert’ was I changed it. Now I’m going to have to google if there is a difference. You will love this if you make it. 🙂
Dragonfly~ Please do share. I’d love to know how it turns out. I wonder if the amount of sugar would add to the viscosity and texture. I hope you come back and let me know. 🙂
Shari Baby~ Did you make it? Let me know how you liked it. 🙂
Hey Nancy~ Do you remember them? I was going to enter them in the fair. Maybe next year. Thanks for the nice compliment. You also remember the malt glasses and not the malts? They went hand in hand! LOL! xoxo 🙂
Frau ~ Just can’t make enough of it. 🙂
Miss Pinky Martini~ How you doing girl?
Leigh~ Perfect for a hot summer night. 🙂
hmmm, that looks so yummy! I wanna try making that. Thanks for sharing the recipe.
Cassy from Guitar Made Easy
I started making home ice cream at home because they put so much garbage in ice cream you buy in stores.
zane