 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
|
This fruity sherbet is especially refreshing, according to subscriber Martha Sue Stroud of Clarksville, Texas. I fix it all summer long, she describes. It's our favorite way to finish off a backyard barbecue. Martha Sue Stroud, Clarksville, Texas Ingredients:
2 quarts milk |
3 cups sugar, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (20 ounces) crushed pineapple, undrained |
1/2 cup lemon juice |
Directions:
1. In a saucepan, combine milk and 1 cup sugar; bring to a boil over medium heat, stirring constantly. Combine flour and remaining sugar; stir into milk mixture. Bring to a boil, stirring constantly; boil 15 minutes or until slightly thickened.
2. Remove from the heat; cool. Add pineapple and lemon juice; mix well. Freeze in an ice cream freezer according to manufacturer's directions. Yield: about 2 quarts.
|
|