Cheryl's Pineapple Lemon Sorbet - Recipe

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CHERYL'S PINEAPPLE LEMON SORBET

Make sure you clean out your ice cream maker and put dasher, lid and container in freezer while assembling all other ingredients. This makes freeze time so much shorter!! This recipe usually takes me about 40 minutes from start to finish! You will be amazed how rich this is using vanilla soy milk.

1 (20 oz.) can crushed pineapple
1/2 (12 oz.) can frozen pineapple juice
1 (12 oz.) can frozen lemonade
1 quart vanilla soy milk (4 cups)
1 cup fresh lemon juice
1/2 cup Blue Agave nectar (or 1 cup simple syrup)
grated zest from 2 lemons

FOR ICE CREAM MAKER:

1 to 2 bags crushed ice
1 cup salt

Using a blender or food processor: Blend all ingredients completely except lemon zest. Whisk in lemon zest.

Pour mixture in ice cream maker container - add dasher and lid. Freeze in your ice cream maker for approximately 30 minutes with packed ice and salt, layering salt between every 2 cups crushed ice.

Or if you have an instant ice cream maker, so much the better!

This is the best sorbet I've ever tasted!! Enjoy!

Submitted by: Cheryl

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