Pineapple Sherbet

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Submitted by:
Rose E.		 Country: U.S.A.
Quantity:
6 cups		 Preparation time: 0:15 hr.
Cooking time: 0:00 hr.
Specialties: Holidays, Quick & Easy

Ingredients

2 eggs, separated 2
3/4 cup sugar 375 mL
1 small can crushed pineapple (8 oz/240 mL) with syrup 1 small can
2 tbsp fresh lemon juice 30 mL
2 cups buttermilk 500 mL
1 tsp unflavored gelatin (part of a package) 5 mL
1 tbsp water 15 mL

Directions

Combine egg yolks, 1/2 cup/125 mL of the sugar, pineapple with syrup, lemon juice, and buttermilk in the blender; whirl until blended. Soften gelatin in water; stir over hot water until dissolved; blend into buttermilk mixture. Pour into a 2-quart/2 L container and freeze until firm around the outer edges of the container, about 1 1/2 hours.

Beat egg whites until soft; gradually beat in the remaining sugar and continue beating until egg whites hold firm peaks. Break the partially frozen sherbet into chunks, pour it into a chilled bowl and beat until fluffy, then fold into egg white mixture.

Return to freezer container and freeze until firm.

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