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Pineapple Mint Sherbet Recipe
|Unflavored gelatin||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Canned pineapple juice||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||9 Ounce (1 Can / 1 Cup)|
|Minced fresh mint||1 Tablespoon, minced|
|Lemon||1 , juiced|
Calories 126 Calories from Fat 1
% Daily Value*
Total Fat 0.13 g0.2%
Saturated Fat 0.02 g0.09%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 40.2 mg1.7%
Total Carbohydrates 31 g10.2%
Dietary Fiber 1.3 g5.1%
Sugars 27.3 g
Protein 2 g4.5%
Vitamin A 3.4% Vitamin C 44.9%
Calcium 2.2% Iron 2.3%
*Based on a 2000 Calorie diet
Sprinkle gelatin on 1/4 cup of the water and let stand for 5 minutes.
Mix remaining 1/2 cup water, pineapple juice, and sugar; boil for 3 minutes.
Add gelatin and stir until dissolved.
Add remaining ingredients except last 2.
Pour into refrigerator tray and freeze until mushy.
Turn into chilled bowl; add unbeaten salted egg whites and whip until stiff.
Pour into refrigerator tray and freeze until firm.
Serve garnished with mint sprigs.