Lemon/Pineapple Sherbet

Preparation info
  • Makes about

    3½ quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with chocolate cake for a treat


  • 2 c. sugar
  • ¼ c. lemon juice
  • 1 (


  • Dissolve sugar in lemon juice by heating slightly and stirring; add pineapple and cool.
  • Pour this mixture and milk into a 1-gallon ice cream freezer container. Freeze by basic directions until mixture reaches slush stage, about 10 minutes (see “How to Freeze and Ripen Ice Cream”).
  • Meanwhile, fold whipped cream into be