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Pineapple-Orange Sherbet

Prep time 20 mins
Cook time 7 mins
Other time 2 hrs, 20 mins
Yield 13 servings (serving size: 1/2 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

Oxmoor House Healthy Eating Collection