- 1 cup pineapple juice
- 1 1/3 cups sugar
- ¼ cup lemon juice
- 2 teaspoons grated lemon peel
- 4 cups lowfat milk
1.Combine, in a bowl, the pineapple juice, sugar, lemon juice, lemon rind, and milk.
2.Pour in empty ice-cube tray. Place tray in freezer, and freeze until slushy.
3.Pour slush into bowl and beat until softened.
4.Return sherbet to ice cube tray, and freeze until of serving consistency.
- Pineapple Juice, Canned, Unsweetened by the US Department of Agriculture, public domain government resource—original source of recipe