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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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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!
- 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
- 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.
- 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.
- Using an electric mixer, beat the heavy whipping cream until thick and stiff peaks form.
- 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.
- After a few hours, remove from the freezer and re-stir. Return to the freezer and let freeze overnight or until completely frozen.
- 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.
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New Cookbooks We're Reading
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- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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