Honey Pineapple Sherbet Recipes

Steps:

• In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

Steps:

• In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
• Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
• Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!

Steps:

• Puree pineapple chunks in a blender until very smooth and transfer to a bowl. Stir in brown sugar and rum. Stir in cream. Pour sherbet into a metal dish and freeze for about 3 hours.

Steps:

• In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving.

Steps:

• 1. In your ice cream maker, mix all the ingredients in order listed stirring after each one is added. Slowly add the Sprite, stirring continuously to prevent too much foaming. Stop at fill line.
• 2. Assemble your paddle and lid and follow your directions for your ice cream maker. Enjoy! Note: For girls night out, fill the empty pineapple can with rum and add it before the Sprite.

Steps:

• Make the pineapple the day before you plan to serve the dessert.
• Preheat oven to 375 degrees F.
• Melt the butter over medium-high heat in a deep heavy ovenproof pot, large enough to hold the pineapple on its side. Add the brown sugar and vanilla bean. Cook, stirring, to melt and caramelize the sugar, 3 to 5 minutes. Lay the pineapple in the pot and let simmer, turning on all sides to brown. Add the water to the pan, cover and put pan into the oven. Baste occasionally, until roasted through to the core, about 1 hour.
• If needed, add more water a tablespoon at a time. Let the pineapple cool in the pan. Then, lift out the pineapple, wrap, and refrigerate overnight. Reserve the pan juices.
• Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and lime juice. Refrigerate until cold, then freeze in an ice cream machine.
• When ready to serve, assemble the dessert: Thinly slice the pineapple (I use a meat slicer). If desired, re-warm the pan juices. Arrange slices overlapping on dessert plates. Place a scoop of sherbet in the center of the pineapple slices and drizzle the pan juices on top. Serve immediately.

Steps:

• From the lemon remove the zest & chop the zest fine, then squeeze juice from the lemon.
• In a small saucepan, heat sugar, half-and-half & zest until sugar is melted, but DO NOT BOIL. Set aside to cool.
• When sugar mixture is cool, add lemon juice & pineapple AND the pineapple juice.
• Freeze only until it is frozen an inch or so out from the edge.
• Spoon the partially frozen mixture into a mixing bowl & beat with electric mixer, before folding in whipping cream & mixing well.
• Spoon the sherbet back into the freezer trays & partially freeze again, then beat again & refreeze before serving.

Steps:

• In a small saucepan combine the sugar and 1/2 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup. Let the sugar syrup cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.