Best 14 Pineapple Sherbet Recipes

FRESH PINEAPPLE SHERBET

Steps:

• Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.

PINEAPPLE SHERBET

Steps:

• In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving.

PINEAPPLE ORANGE SHERBET

Steps:

• In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving.

PINEAPPLE BUTTERMILK SHERBET

Steps:

• In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

PINEAPPLE SHERBET

Steps:

• From the lemon remove the zest & chop the zest fine, then squeeze juice from the lemon.
• In a small saucepan, heat sugar, half-and-half & zest until sugar is melted, but DO NOT BOIL. Set aside to cool.
• When sugar mixture is cool, add lemon juice & pineapple AND the pineapple juice.
• Freeze only until it is frozen an inch or so out from the edge.
• Spoon the partially frozen mixture into a mixing bowl & beat with electric mixer, before folding in whipping cream & mixing well.
• Spoon the sherbet back into the freezer trays & partially freeze again, then beat again & refreeze before serving.

ORANGE PINEAPPLE SHERBET

Steps:

• In a bowl or the canister of an ice cream maker, combine milk, orange drink, pineapple and orange juice. Chill 8 hours or overnight in refrigerator. Then freeze in ice cream maker according to manufacturers' directions.

VANILLA ROASTED PINEAPPLE WITH BUTTERMILK SHERBET

Steps:

• Make the pineapple the day before you plan to serve the dessert.
• Preheat oven to 375 degrees F.
• Melt the butter over medium-high heat in a deep heavy ovenproof pot, large enough to hold the pineapple on its side. Add the brown sugar and vanilla bean. Cook, stirring, to melt and caramelize the sugar, 3 to 5 minutes. Lay the pineapple in the pot and let simmer, turning on all sides to brown. Add the water to the pan, cover and put pan into the oven. Baste occasionally, until roasted through to the core, about 1 hour.
• If needed, add more water a tablespoon at a time. Let the pineapple cool in the pan. Then, lift out the pineapple, wrap, and refrigerate overnight. Reserve the pan juices.
• Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and lime juice. Refrigerate until cold, then freeze in an ice cream machine.
• When ready to serve, assemble the dessert: Thinly slice the pineapple (I use a meat slicer). If desired, re-warm the pan juices. Arrange slices overlapping on dessert plates. Place a scoop of sherbet in the center of the pineapple slices and drizzle the pan juices on top. Serve immediately.

ORANGE PINEAPPLE CRUSH SHERBET

Steps:

• Combine all ingredients in a bowl. Mix to combine.
• Pour into ice cream freezer container.
• Freeze according to manufacturer's directions.

PINEAPPLE SHERBET...

Steps:

• 1. In a medium bowl combine the first ingredients & stir until sugar has fully dissolved.
• 2. Then add in the rest of the ingredients,mix very well & pour into freezing trays. Then freeze until firm. But stir once during freezing process.

PINEAPPLE SHERBET

Steps:

• Blend pineapple and condensed milk to a very smooth puree in blender.
• Pass through a fine-mesh sieve, discarding remaining pulp.
• Stir the milk and lemon juice into the pineapple puree.
• Chill several hours or overnight.
• Freeze in ice cream maker according to manufacturer's instructions. Transfer to a covered container and freeze at least one hour before serving.

PINEAPPLE-GRAPE SHERBET

Steps:

• 1. Strain pineapple juice from pineapple. Set juice aside. Mix pineapple with 1/4 cup sugar and let sit in refrigerator for at least one hour before freezing. (This step helps to keep the pineapple from freezing solid in the sherbet.) 2. In a medium saucepan combine 1/2 cup sugar, frozen grape juice, lemon juice, salt and two cans of water. Bring to a boil and simmer 5 minutes, stirring occasionally. Stir in pineapple juice and place in refrigerator until chilled. 3. Pour grape juice mixture into an electric ice cream freezer container, along with one can of chilled milk and the crushed pineapple mixture. 4. Freeze according to manufacturer's directions. Makes approximately 2 quarts.

PINEAPPLE MERINGUE SHERBET

Steps:

• Combine water and sugar in a saucepan. Bring to a boil; stir to dissolve sugar. Remove from heat; add lemon zest. Let cool to room temperature, about 15 minutes.
• Stir pineapple, pineapple juice, and lemon juice into sugar mixture.
• Beat egg whites in a bowl using an electric mixer until stiff. Fold egg whites into sugar-juice mixture.
• Pour mixture into a glass baking dish; place in freezer. Stir thoroughly every half hour; chop through ice as it forms and incorporate egg whites. Continue until frozen to desired consistency, 2 to 4 hours.
• Thaw about 5 minutes before serving.

REFRIGERATOR DOOR: FROZEN PINEAPPLE BUTTERMILK SHERBET

Steps:

• This is how Mother gave it to me: Combine 2 quarts buttermilk, 2 cans of evaporated milk, sugar to taste (about 1 1/2 cups), 1 can of crushed pineapple (not drained), 2 large cooking spoons of lemon juice. Dash of salt. Perhaps more milk to fill container 3/4 full. Now, my sister's interpretations: The buttermilk was bought in cartons, not the dry stuff (yes, now you can buy buttermilk to mix). Would Mother have been pleased with that? The evaporated milk was always Carnation brand. The sugar to taste was an approximate. Don't know how you know when it enough or too much before you put in the pineapple and lemon juice. I probably had to ask her the approx. amount. The crushed pineapple was Dole brand, packed in 100% pineapple juice, no sugar added. So go figure, you buy this and add sugar. Now the clincher : 2 large cooking spoons of lemon juice. What size cooking spoon? I have her large heavy metal cooking spoon and this is how she measured it. Since none of you have that spoon (ha), I measured out the 2 spoons full and put it in a measuring cup. Exactly 2/3 cup. So there, you have it. And the juice is from the big bottle of Real Lemon juice she always kept in the fridge. Of course, this is to be made in the ice-cream freezer. Option is hand-crank or electric. Dad took care of that part. He started with a hand-crank and then bought an electric. I guess it was always a gallon size, for all her recipes are for that measurement. Now I don't think we still have our ice-cream freezer. Time to buy another and invite guests over, even summer is over. We ate ice-cream all year long. I also tell people that Mother and Daddy made 2 or 3 gallons of homemade ice-cream every Saturday. That means we ate that much each week. They are usually startled. Also I remember eating it in the winter, standing over the floor furnace grate. My husband exaggerates the story of eating ice-cream at my folks' house. He says the ice-cream was served up in vegetable serving bowls. Imagine! I tell him that it was salad bowls, but he doesn't change his story. The above recipe is what I have in my files. Hope you can use this for future times. It's really good, and I don't drink buttermilk. Minnie L. Balthis

HONEY PINEAPPLE SHERBET

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. In a saucepan, combine honey and pineapple juice. Bring to a boil, stirring several times. Reduce heat; simmer, uncovered, for 5 minutes. , Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-in. square freezer-proof dish. , Cover and freeze for 2 hours, stirring every 30 minutes until slushy. Transfer to a bowl; beat for 1-2 minutes. Return to pan; cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with raspberries and mint if desired.