This pink pineapple sherbet is so refreshing and sweet. Enjoy it in a bowl or an ice cream cone. It's a wonderful treat any season.
July is National Ice Cream Month and we are celebrating by having our annual virtual ice cream social, hosted by Jolene's Recipe Journal. It's the perfect time of year to try a few new homemade ice cream flavors!
Some of my past recipes for the event include mint chocolate chip ice cream, cognac ice cream, tahini chocolate chunk ice cream, and brown bread ice cream.
I made this sherbet with a Pinkglow pineapple, a pineapple that is grown in Costa Rica by Del Monte and distributed by Melissa's Produce. The pineapple has been bred to be less sour than most pineapples, plus, it's pink! It's grown by planting the crown in the ground, which is why the pineapple is sold without a crown!
I received this pineapple from Melissa's Produce. If you can't find the pink pineapples in your local grocery store, you can order them by mail. You can use them for cocktails, upside down cakes, cookies and bars, fruit salads, appetizers, and pies.... and of course ice cream or sherbet.
You could even use the pink pineapple in dishes for a baby shower to announce "it's a girl!"
Ingredients in This Sherbet:
Pineapple: Peeled, cored, and cubed. Of course, you can yellow pineapple instead. If you still want a sweeter flavor, the Honeyglow pineapple from Melissa's is extra sweet.
Lemon Juice.
Vodka: Optional. Adding a tablespoon or two of vodka helps prevent the sherbet from becoming overly hard in the freezer.
Sugar.
Cream.
Process to Make the Sherbet:
First, combine the pineapple chunks with the sugar and lemon juice in a food processor or blender and process until smooth. Add the cream and process for a minute or two.
Next, place the mixture in the refrigerator to chill for an hour.
After that, place the mixture in the bowl of an ice cream maker and churn according to the manufacturer's instructions. After about 20 to 25 minutes, Transfer the mixture to a container and place it in the freezer to freeze for about four to six hours, until fully frozen and scoopable.
Equipment You May Need:
Food Processor or Blender: For processing the pineapple and the rest of the ingredients until smooth.
Ice Cream Maker: If you don't have one, you can try freezing the mixture and stir it every thirty minutes or so. I use the one where you have to freeze the container before churning the ice cream or sherbet.
Insulated Ice Cream Container: This makes it easy to scoop the ice cream. I've also used bread pans for storing ice cream.
Serving Ideas:
You can top this ice cream with whipped cream, chocolate sauce, sprinkles, sliced bananas, or anything else you like.
It's Ice Cream Social Time!
July is National Ice Cream Month. We are celebrating by sharing recipes for ice cream. I'm looking forward to trying them all. Thanks to Jolene's Recipe Journal for organizing our get-together.- Mint Oreo Ice Cream by Jolene's Recipe Journal
- 2 Ingredient Peanut Butter Banana Ice Cream by A Day in the Life on the Farm
- Pink Pineapple Sherbet by Karen's Kitchen Stories
- No Churn Caramel Brownie Ice Cream by Hezzi-D's Recipe Box
- Peanut Butter Ice Cream by Art of Natural Living
- Creami Coffee Mocha Ice Cream by A Kitchen Hoor's Adventures
- Mom's Famous Ice Cream Mississippi Mud Pie by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Pink Pineapple Sherbet
This pink pineapple sherbet is so refreshing and sweet. Enjoy it in a bowl or a cone. It's a wonderful treat any season.
Ingredients
- 3 cups cubed pineapple chunks
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon vodka (optional)
- 2/3 cup heavy cream
Instructions
- In a blender or food processor, process the pineapple, sugar, lemon juice, and optional vodka. Process until smooth.
- Add the heavy cream and process for one to two minutes.
- Place the mixture into a covered container and refrigerate for one hour.
- Freeze the mixture in an ice cream maker according to the manufacturers instructions. Place the mixture into a container to keep in the freezer for up to 30 days.
Nutrition Facts
Calories
174Fat (grams)
7 gSat. Fat (grams)
5 gCarbs (grams)
27 gFiber (grams)
1 gNet carbs
26 gSugar (grams)
26 gProtein (grams)
1 gCholesterol (grams)
22 mg
