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  • 2 cups sugar
  • 2 cups water
  • 2 1/2 cups drained, crushed pineapple
  • 1 (12 ounce) can apricot nectar juice
  • 1 (20 ounce) can pineapple juice
  • 1 (20 ounce) can apricot halves, pureed
  • Juice of 3 lemon
  • Juice of 2 limes
  • 1 quart fresh orange juice


Add sugar to water and stir over low heat until completely dissolved. Boil 5 minutes. Chill. Add other ingredients to chilled sugar/water base. Mix well and freeze in ice cream freezer packed with ice and rock salt according to freezer directions. After freezing, put sherbet in a mold and place it in the freezer. When ready to serve, remove from mold and place fresh fruit around the base.

Makes about 3 quarts