Sunday, August 21, 2011

Pineapple Sherbet (Sherbert)

DSCF6539 Do you say “sherbet” or “sherbert”?  I say sherbert—and I say it with pride.  It drives Kevin bonkers.  He gave me a stuffed monkey for our 9th anniversary (someday I want to hold a real chimpanzee!), and for fun, I named the monkey Sherbert.  You say tomato, I say tahmaut0…..anyway, I had a big can of pineapple juice and I opened it for using just a little bit of it.  Then it sat in the fridge for a few days.

I decided that  juice needed to churn into a frozen treat and my version of pineapple “sherbert” was created!  I think it’s perfect.  I like a little dish of a frozen treat just as much as the next gal, but I cannot afford for it to always be a decadent, fattening ice cream as I’d really wish.  Thank goodness I really like this kind of thing, too!  It was easy to make.

Pineapple Sherbert or Sherbet, by Katrina, Baking and Boys!

3 cups no-sugar added pineapple juice, divided use

1/2 cup lite coconut milk***

1/2 cup lowfat buttermilk***

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

***you could use one cup of any dairy you’d like—all milk, buttermilk, yogurt, etc., I just happened to have 1/2 cup of coconut milk to use up and had just bought some buttermilk, so I thought I’d try it.

Put one cup of pineapple juice and the sugar in a small saucepan over medium heat until sugar is dissolved.  Take one tablespoon of the remaining two cups of pineapple juice and mix with the cornstarch in a small cup or bowl.  Pour into heated juice and whisk until mixture slightly thickens.  Remove from heat.  In a medium sized bowl, combine the milk, remaining juice and vanilla.  Pour the heated juice into the cold milk and juice mixture.  Set the bowl in an ice bath.  Whisk together every few minutes until mixture is cold.  It won’t take but 20 minutes or so.  Churn in an ice cream maker according to manufacturer’s instructions.  Freeze in an airtight container.  Remove from freezer about 10 minutes before serving to soften slightly.

DSCF6535 Kevin and I had our14th anniversary in June.  I still have the monkey and still call him Sherbert and enunciate the BERT everytime, it’s all in fun, you know. 

This post has been added to Recipe Sharing Monday at Jam Hands

Jam Hands

20 comments:

Lisa said...

I say "sherbert" too, so you're not alone. That sherbet looks so fine and you know I'm a big fan of low-fat. I just made a curry spice sherbet ten minutes ago. Happy Anniversary!

Cara @ The Boys Made Me Do It said...

I love all things pineapple and can't wait to try this sherbert! Happy Anniversary!

Ali said...

I say sherBERT too :) lol. The pineapple and coconut sounds delicious! I am hosting a recipe party at my blog if you might be interested in submitting. I'd love to have you join in the fun :)

Valerie said...

I grew up saying it sherbert since that's how my parents say it, but long ago switched to sherbet. This sherbet looks like something I would love...and eat all by myself. :)

Kerstin said...

I like the coconut milk you added, what a refreshing summer treat!

peachkins said...

this looks so refreshing,I tried making these last summer..

Shelby said...

I think the pineapple and coconut milk must compliment each other well!

I went digging through packed boxes in our garage yesterday....its been almost a year since we moved...but I had decided I wanted to find "certain" dishes. I also found Christopher's ice cream maker. I'm going to make some kind of frozen confection before the summer is over...using coconut milk of course! :) Oh, and by the way, I say Sherbert. lol

Lisa said...

Sometimes I say sherbert, sometimes I say sherbet. My dad always had a pint of it in the freezer when I was growing up, and it was usually orange or pineapple. I love your pineapple version because it's so low in sugar and he has to limit his sugar. He will love this!

Also, thank you for your sweet compliment, but it only looks that way because I froze it for a bit before photos lol

A SPICY PERSPECTIVE said...

You are speaking my language with this one. YUM.

Mari said...

Love the sherbet too! I have to prepare it soon....knowing it has pineapple juice and coconut milk, makes it irresistible for me. Thanks for the recipe. Happy Anniversary!

Sending you sweet rays of sunshine from Dominican Republic :)

Mari

Lisa Ernst said...

Love the use of coconut milk in this recipe. It is now my go to base for ice cream. I'll bet the coconut and pineapple are great together. Speaking of, I made chocolate ganache ice cream yesterday, using coconut milk instead of cream. Always fantastic!

Cookin' Canuck said...

You're not along - "sherbert" often slips off my tongue, too. This sherbet/sherbert sounds wonderful, like a tropical vacation.

Lana @ Never Enough Thyme said...

Well, I usually say sherbet. Or is it sherbert. Now I'm confused and can't remember which :-) Doesn't matter anyway when the recipe is as tasty as this one! Great job!

ButterYum said...

MMMMMMM.... I bet this is super delicious. I'm saving the recipe for sure. Thank you!!

:)
ButterYum

Nutmeg Nanny said...

I'm a sherbert girl :)

Trisha said...

I love the flavors you've used. It kinda reminds me of a virgin pina colada!

jillbert said...

Sorry, I say sherbet, but this recipe sounds perfect! I often have leftover coconut milk, and this would be a great way to use it.

Avanika [YumsiliciousBakes] said...

This 'sherbet' looks awesome. Bookmarked to try, also stumbled :)

Ali said...

Happy Monday! I wanted to thank you for sharing this delicious recipe at Recipe Sharing Monday. The new party is now up and I'd love for you to link up again :)

Lynne @ 365 Days of Baking said...

"Sherbet or sherbert". So funny that you bring this up because I've ALWAYS pronounced it sherbert. Just this year and even after buying the stuff for my family, looking at countless cartons of it, did I just realize this year that the darn word doesn't have the "r" in it!!! Duh!! And I'm well into my 40's for crying out loud!!! I'm stickin' with sherbeRt. There's no changing now!!