“Frosty pineapple sherbet inspired by the Hawaiian islands. From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 teaspoon gelatin, softened in
  • 2 tablespoons water
  • 2 14 cups pineapple juice
  • 34 cup sugar
  • 2 tablespoons lemon juice (fresh is best)
  • 18 teaspoon salt
  • 2 egg whites

Directions

  1. Heat pineapple juice with sugar for 3 minutes; add softened gelatin and stir until dissolved.
  2. Add lemon juice and salt.
  3. Place in refrigerator tray and freeze until partially congealed; beat until light and fluffy.
  4. Continue to freeze to a thick mush.
  5. Turn out into a bowl, add egg whites and beat mixture until light.
  6. Return to tray and finish freezing.

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