Pineapple Sherbet
rec.food.cooking/Katie E. Green (1996)

This recipe is easy and low cal. From the folks of Southern Living Magazine. This is a pale yellow sherbet and they show it served with thin spirals of lemon and lime for garnish. A mint leaf would also work very nice. (My mom use to serve spearmint leaf gumdrops with our sherbets.)

1(15 1/4 oz) can unsweetened crushed pineapple (DON'T drain)
1 1/4 cups unsweetened pineapple juice
1/4 cup sugar
1 (12 oz) can lemon-lime carbonated beverage, chilled (diet is ok)
3/4 cup evaporated skimmed milk (canned milk)

Drain pineapple and reserve 3/4 cup of the juice; set pineapple aside.

Combine juice, 1 1/4 cups unsweetened pineapple juice and sugar in a saucepan; bring to a boil; reduce heat and simmer, stirring often, for 3 minutes or until sugar is dissolved.

Pour into a large bowl; cover and chill until cold. Stir in carbonated beverage and milk. Pour into freezer container of a 5 quart ice cream freezer. Freeze according to manufacturer's instructions. Freeze in batches or refrigerate mix until all is processed if you have a smaller machine. Transfer to bowl and fold in optional crushed pineapple. Store in freezer.

Makes 6 1/4 cups (that's little over 1 1/2 quarts)
113 calories--1% from fat--per 2/3 cup

You may, of course use regular evaporated milk and omit the crushed pineapple.