Fruit Sherbet

Name: Fruit Sherbet
Yield: Makes about 3 quarts
Ingredients: 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

Ingredients

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

Directions

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

Fruit Sherbet

Ingredients

Directions

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