Pineapple-Orange Sherbet

Oxmoor House
If you're in a hurry, set the saucepan in an ice-water bath for 5 to 10 minutes, stirring often. This will quickly chill the sherbet mixture before freezing.
13 servings (serving size: 1/2 cup)


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2 navel oranges
1 lemon
1 1/2 cups water
2 cups fresh orange juice
6 tablespoons fresh lemon juice
2 (6-ounce) cans unsweetened pineapple juice
1 (14-ounce) can fat-free sweetened condensed milk


Prep: 20 Minutes
Cook: 7 Minutes
Other: 2 Hours, 20 Minutes

Carefully remove rind from oranges and lemon using a vegetable peeler, making sure to avoid white pithy part of the rind. Combine water and citrus strips in a saucepan; bring to a boil, reduce heat, and simmer, uncovered, 3 minutes. Remove from heat, and cool 15 minutes.

Remove citrus strips from water; discard strips. Combine juices in a bowl. Stir in citrus water and milk. Cover and chill 30 minutes.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

March 2010

Nutritional Information

Calories 153
Fat 0.1 g
Satfat 0 g
Protein 3.6 g
Carbohydrate 34.1 g
Cholesterol 5 mg
Iron 0.2 mg
Sodium 44 mg
Caloriesfromfat 1 %
Fiber 0.2 g
Calcium 116 mg