Fresh 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.

FRESH PINEAPPLE SHERBET

Steps:

• In a small saucepan combine the sugar and 1/2 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup. Let the sugar syrup cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.

SIMPLE PINEAPPLE SHERBET

Steps:

• In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
• Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
• Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!

PINEAPPLE BUTTERMILK SHERBET

Steps:

• In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.
• Cover the bowl with plastic wrap and place it in the freezer.
• After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy.
• Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid.
• Stir it again with a fork and serve.
• If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.

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.

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.