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Pineapple Meringue Sherbet

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"A simple, frosty, and fruity treat for a hot summer day, no ice cream maker required!"
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Ingredients

2 h 35 m servings 130
Original recipe yields 8 servings

Directions

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  1. Combine water and sugar in a saucepan. Bring to a boil; stir to dissolve sugar. Remove from heat; add lemon zest. Let cool to room temperature, about 15 minutes.
  2. Stir pineapple, pineapple juice, and lemon juice into sugar mixture.
  3. Beat egg whites in a bowl using an electric mixer until stiff. Fold egg whites into sugar-juice mixture.
  4. Pour mixture into a glass baking dish; place in freezer. Stir thoroughly every half hour; chop through ice as it forms and incorporate egg whites. Continue until frozen to desired consistency, 2 to 4 hours.
  5. Thaw about 5 minutes before serving.

Footnotes

  • Cook's Notes:
  • To cool sugar mixture quickly, set saucepan in a larger pan or bowl partially filled with ice and water.
  • You can use 1/3 cup of pasteurized liquid egg whites in place of fresh egg whites.

Nutrition Facts


Per Serving: 130 calories; 0.1 33.3 1.3 0 17 Full nutrition

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