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, too.



  • 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 cup sugar, white only
  • 2 teaspoons grated lime or lemon rind
  • 4 cups regular or low-fat milk


  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


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