Savoring Summer- Guest Post from Pain Perdu Blog

Ingredients

• 2  egg whites 
• 1 teaspoon juice of lemon freshly squeezed to taste
• 3.5 cup pineapple with the juice packed in juice, crushed
• 1 pinch salt 
• 5 ounce condensed milk sweetened

Equipment

• bowl

Directions

1. Combine pineapple, sweetened condensed milk and lemon juice in a bowl and chill for several hours. When ready to freeze pineapple, milk mixture, beat the egg whites with a pinch of salt, then fold them into the mixture in 3 additions. Freeze in an ice cream freezer machine according to your machine’s directions. The sherbet will be soft. It may be served as is, or placed in a freezer to freeze harder.Like this:Like Loading...