2 c. sugar
1/4 c. lemon juice
8 1/2 oz. crushed pineapple, undrained
1 1/2 qt. milk
1 c. heavy cream, whipped
2 egg whites, stiffly beaten

Dissolve sugar in lemon juice by heating slightly and stirring. Add pineapple and cool. Pour this mixture and milk into 1 gallon freezer. Pack rock salt and ice around freezer. Churn until mixture is in slushy stage (about 10 minutes). Meanwhile fold whipped cream into beaten egg whites. Open freezer and fold into partially frozen sherbet mixture. Freeze. Remove dasher, let sherbet ripen 1 hour before serving. Makes 3 1/2 quarts.