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Sherbet Between Friends

Check out our new recipe! Here is how to make Pineapple Sherbet the old-fashioned way in your freezer, a variation of the "still freezing" method. Easy peazy! In other Texas news, it's hot.

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Enjoy this Texas Cooking recipe and have a great week!

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Pineapple Sherbet

You make this old-fashioned pineapple sherbet in your freezer. Folding in the whipped cream makes it airy. A delightful way to cool down on a hot day!

Ingredients:

  • 1 30-oz can of pineapple tidbits, drained and coarsely blended or pulsed a few times in a food processor
  • 1 cup pineapple juice
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons fresh lime juice
  • 1 cup heavy whipping cream
Preparation:
  1. Except for the whipping cream, combine remaining ingredients in a heavy saucepan. Cook over medium-low heat for fifteen to twenty minutes until the mixture has cooked down slightly.
  2. Pour the cooked mixture into a shallow tray or dish and chill for 3 to 4 hours until firm around the edges, but slushy in the middle. If your freezer is especially efficient, check mixture after a few hours. Do not let mixture freeze solid.
  3. Using an electric mixer, beat the heavy whipping cream until thick and stiff peaks form.
  4. Remove the partially frozen mixture from the freezer. Stir mixture briskly to combine the frozen and semi-frozen elements. Fold the whipped cream into the slushy fruit mixture, and return to the freezer.
  5. After a few hours, remove from the freezer and re-stir. Return to the freezer and let freeze overnight or until completely frozen.
  6. Before serving, allow mixture to sit at room temperature for a few minutes.

Note: Be sure to use a shallow dish like a cake pan. I use my 9x9 Pyrex baking dish, and it works very well. Related recipes: Homemade Strawberry Ice Cream, Country-Style Vanilla Ice Cream, Peach Ice Cream.

Kitchen tools you'll need:Cake Pans or 9 x 9 Baking Dish, Mixing Bowls, Saucepan

Lone Star List

Here are 10 things that caught my eye this week!

  1. Fresh corn recipe from Saveur: This Elote-Inspired Soup Is Summer Corn at Its Best - A beloved Mexican street snack is reimagined as a hearty summer supper
  2. A Pleasant Little Kitchen: Grilled Spicy Peach Pork Tenderloin
  3. Bev Cooks: Buttermilk Shrimp Tacos recipe
  4. Texas Monthly: The Gospel of Texas Barbecue Is Spreading Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
  5. Marfa Public Radio: In Presidio, Texas, Amatuer Drag Racing Is Back
  6. New Barbecue Books for 2019, many good ones!
    Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe, Operation BBQ: 200 Smokin' Recipes from Competition Grand Champions by Stan Hays & Tim O’Keefe, Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
  7. NYT Food: Arby’s Has an Answer to Plant-Based Meat: A Meat-Based Carrot
  8. MySA: The best places for Al Pastor tacos in San Antonio, according to Foursquare
  9. Marfa Public Radio: Dinosaur Bones Discovered At Big Bend National Park Belong To New Species, Scientists Say
  10. Austin Chronicle: The Legend Becomes Fact in New Wyatt Earp Documentary - And With Him Came the West explores the truth behind Hollywood's favorite cowboy.

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