PINEAPPLE SHERBET
When I was growing up my mom used to make a pineapple sherbet & freeze it in long metal trays used for making ice cubes. This recipe approximates her recipe of years ago. Preparation time does not include the time it takes to partially freeze & refreeze the sherbet.
Provided by Sydney Mike
Categories Frozen Desserts
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 472.8, Fat 28.8, SaturatedFat 17.9, Cholesterol 101, Sodium 58.8, Carbohydrate 53, Fiber 0.6, Sugar 46.5, Protein 4.1
PINEAPPLE SHERBET
This was a favorite dessert at Thanksgiving and Christmas when we all gathered at Grandma's house - the holidays weren't complete without her delicious homemade sherbet. I remember those days fondly whenever I make it.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 130mg sodium, Carbohydrate 51g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
FRESH PINEAPPLE SHERBET
This grown-up sherbet recipe gets tropical sweetness from fresh pineapple and a little boozy kick from rum.
Provided by cristina757
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 51.8 g, Cholesterol 20.4 mg, Fat 5.9 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 11 mg, Sugar 40.2 g
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.
SIMPLE PINEAPPLE SHERBET
Provided by Claire Robinson
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 6
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 SORBET RECIPE BY TASTY
Here's what you need: frozen pineapple, honey
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 2
Steps:
- Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
- Pour into a rectangular loaf pan and smooth into an even layer.
- Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
- Scoop into a bowl.
- Enjoy!
Nutrition Facts : Calories 263 calories, Carbohydrate 106 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 31 grams
PINEAPPLE ANISE SHERBET
Categories Ice Cream Machine Fruit Dessert Digestif Frozen Dessert Pineapple Spring Summer Anise Party Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 quarts
Number Of Ingredients 8
Steps:
- Bring water, sugar, and anise seeds to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 5 minutes. Remove pan from heat and stir in Pernod (if using). Cool syrup to room temperature, about 1 hour, then pour through a fine-mesh sieve into a bowl.
- While syrup cools, cut enough pineapple into 1-inch chunks to measure 5 1/4 cups (reserve remainder for another use), then purée pineapple in 3 batches in a blender at high speed until very smooth, about 1 minute per batch. Stir purée and lemon juice into cooled syrup until combined well, then chill, covered, until very cold, about 4 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
PINEAPPLE MERINGUE SHERBET
A simple, frosty, and fruity treat for a hot summer day, no ice cream maker required!
Provided by MezzoBetsy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 1 g, Protein 1.3 g, Sodium 17.1 mg, Sugar 30.9 g
FRESH PINEAPPLE SHERBET
Categories Milk/Cream Ice Cream Machine Fruit Dessert Low Sodium Frozen Dessert Pineapple Summer Gourmet
Yield Makes 1 quart
Number Of Ingredients 5
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.
PINEAPPLE ORANGE SHERBET
I uses an ice cream maker to create delightful sherbet that's low in fat and high in demand.-Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 quarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 73mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PINEAPPLE SHERBET
Make and share this Pineapple Sherbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Add pineapple chunks, lime juice, and vanilla to a blender; blend until smooth, scraping down the sides of the canister as needed; set aside.
- Warm the milk in a saucepan over low heat; stir in the sugar and salt until dissolved; cool 10 minutes.
- Pour the milk mixture into the blender with the pineapple puree; blend until as smooth as possible.
- Strain through a fine-mesh sieve into a bowl; pressing against the solids with the back of a wooden spoon to release as much liquid as possible.
- Discard the solids and refrigerate mixture until cold, at least 4 hours, or overnight.
- Whisk the mixture, then freeze in your ice cream machine according to manufacturer's directions.
- Serve at once (will be soft) or transfer into a large freezer container; seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 1178, Fat 16.6, SaturatedFat 9.2, Cholesterol 48.8, Sodium 782.7, Carbohydrate 249.8, Fiber 4.6, Sugar 247.8, Protein 17.8
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