Pineapple Sherbert
Ingredients:
- 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
Preparation:
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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Published by Leanne Tyler
Award winning author, Leanne Tyler lives in the South and her writing reflects her heritage. She writes sensual Southern romances whether historical or contemporary. Leanne's debut release Victory's Gate was the 2007 American Rose winner of the Through the Garden Gate contest and was released electronically by The Wild Rose Press in December 2007. Finally in December 2009 the Through the Garden Gate Anthology is available in print and includes the four winning entries.
Stepping into the Contemporary circle, she debuted with her Class of '85 Reunion story It's Always Been You in August 2011. And her first full-length novel Season of Love (Nov. 2011) is a time-travel set in 1850 Charleston, SC.
She invites readers to step into her world and enjoy the passion.
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Leanne Tyler 