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Lemon Pineapple Sherbet

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 quarts whole milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 (20 oz) can crushed pineapple with juice
  • 2 cups sugar
  • 1 cup (about 6 lemons) fresh lemon juice


In a large bowl, combine all ingredients, stirring until well blended. When you add the lemon juice, the sherbet will appear to curdle, but that is not a problem. Pour into an electric ice cream maker. Process according to manufacturer’s instructions. Transfer sherbet to a freezer-safe container and freeze for at least 1 hour to firm up before serving.