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!

  • 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
  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.

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

Ready in: 23 Hrs or less

Recipe editor Patricia Mitchell