Pineapple Sherbet

Dessert

Ingredients

1 can Sweetened condensed milk

1 Whole pineapple, peeled and core removed and cut into chunks

1/2 cup cold milk

2 tsp Fresh lemon juice

Instructions

Place the sweetened condensed milk and the pineapple chunks in a blender and puree until very smooth. Pass the mixture through a fine mesh strainer, pressing firmly. Discard the remaining pulp. Stir the milk and lemon juice into the pineapple puree and chill for 30 minutes.

Using your ice cream maker, freeze the sherbet following the manufacturer’s directions. Place it in an airtight container and cover. Freeze at least one hour before serving.

Yield: 1 quart

Recent Recipes

Basic Grits

These grits are anything but basic. The recipe uses heavy cream and chicken stock. Basic grits use just water. I probably should have named this recipe Not So Basic Grits.

Smoked Duck and Grits

My brother is an avid duck hunter and I was thinking of him when we were testing this recipe. The grits say “basic” though they’re anything but basic. They are very rich, but so good, and perfect for this recipe. The caramelized onions are an equal player in this three-component game.

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

RobertStJohn.com