Pineapple Milk Sherbet

Description
Inducing a stone-cold aroma into a golden, sweet combination real fruit juice, lemon rind, and milk, this tropical sherbet is great with other desserts or fruits and keeps a great, glorious taste with the fruit. Lime rind, lime juice, and canned pineapples sometimes work for this recipe, too.

Ingredients

 * 1 ¼ cup fruit juice, with 1 cup pineapple juice and ¼ lime or lemon juice separated
 * 1 can pineapple chunks, now including syrup if desired
 * 1 ⅓ cups sugar, white only
 * 2 teaspoons grated lime or lemon rind
 * 4 cups low-fat milk

Directions

 * 1) Combine, in a bowl, the pineapple juice, sugar, lime or lemon juice, lemon rind, milk, and pineapple syrup from the can (optional).
 * 2) Pour on and empty the ice-cube tray. Place a tray in a freezer, and freeze until slushy.
 * 3) Pour slush into a bowl and beat until softened.
 * 4) Return the sherbet to the ice-cube tray, and freeze until it is of serving consistency. Serve cold and plain over any fruit, or with other desserts.

Nutritional Information
Servings: 3 scoops per glass or cup

Source

 * Pineapple Juice, Canned, Unsweetened by the US Department of Agriculture, public domain government resource—original source of recipe