Pineapple-Orange Sherbet

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.

Yield: 13 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 0.1g
  • Saturated fat: 0g
  • Protein: 3.6g
  • Carbohydrate: 34.1g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 44mg
  • Calories from fat: 1%
  • Fiber: 0.2g
  • Calcium: 116mg

Ingredients

  • 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

Preparation

  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.
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