Pineapple Grape Sherbet Recipes

PINEAPPLE SHERBET

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.

FRESH PINEAPPLE SHERBET

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.

SIMPLE PINEAPPLE SHERBET

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!

GRAPE SHERBET

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sherbet freezer container, allowing headspace for expansion. Freeze 4 hours or until firm.

GRAPE SHERBET

Steps:

• In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line.
• Follow the manufacturer's instructions to freeze the ice cream.

PINEAPPLE SHERBET

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.

HOMEMADE ORANGE-PINEAPPLE SHERBET

Steps:

• Mix condensed lowfat milk and pineapple together.
• Add in orange juice to fill line in ice cream maker and make according instrucctions and freeze.

FRESH PINEAPPLE SHERBET

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-GRAPE SHERBET

Steps:

• Strain pineapple juice from pineapple. Set juice aside. Mix pineapple with 1/4 cup sugar and let sit in refrigerator for at least one hour before freezing. (This step helps to keep the pineapple from freezing solid in the sherbet.) In a medium saucepan combine 1/2 cup sugar, frozen grape juice, lemon juice, salt and two cans of water. Bring to a boil and simmer 5 minutes, stirring occasionally. Stir in pineapple juice and place in refrigerator until chilled. Pour grape juice mixture into an electric ice cream freezer container, along with one can of chilled milk and the crushed pineapple mixture. Freeze according to manufacturer's directions. Makes approximately 2 quarts.

PINEAPPLE-GRAPE SHERBET

Steps:

• 1. Strain pineapple juice from pineapple. Set juice aside. Mix pineapple with 1/4 cup sugar and let sit in refrigerator for at least one hour before freezing. (This step helps to keep the pineapple from freezing solid in the sherbet.) 2. In a medium saucepan combine 1/2 cup sugar, frozen grape juice, lemon juice, salt and two cans of water. Bring to a boil and simmer 5 minutes, stirring occasionally. Stir in pineapple juice and place in refrigerator until chilled. 3. Pour grape juice mixture into an electric ice cream freezer container, along with one can of chilled milk and the crushed pineapple mixture. 4. Freeze according to manufacturer's directions. Makes approximately 2 quarts.