Recipe Tuesday

Pineapple Sherbert


  • 1/2 cup fine granular sugar
  • 1/2 cup water
  • 1 1/2 cups well-chilled coconut milk
  • 1 pineapple, cored, trimmed, puréed in a blender and forced through a fine sieve (3 cups strained purée)
  • 2 tablespoons fresh lemon juice
  • pinch of salt


In a small saucepan combine the sugar and the 1/2 cup water, bring the mixtu4re to a boil and simmer for 5 minutes or until it is reduced to 1/2 cup syrup. Let cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the coconut milk, the lemon juice, and a pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions. Makes 1 quart.

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