LEMON-PINEAPPLE SHERBET

1 1/3 cups sugar
1 2/3 cups milk
1/2 cup lemon juice (about 2 lemons)
2 tbsp. grated lemon peel (about 1 lemon)
1 (20 oz.) can Libby’s Crushed Pineapple, well drained
1 cup heavy (whipping) cream, whipped
toasted coconut (for garnish)

Combine sugar, milk, lemon juice and lemon peel. Stir in pineapple. Fold in whipped cream.

Pour into refrigerator freezing trays and freeze with refrigerator set at coldest setting (about 4 hours). Stir once or twice during freezing.

Garnish with toasted coconut, if desired.

Makes approximately 3 pints
From: Faith's Collection at Recipelink.com
Source: Vintage recipe clipping: Libby's Crushed Pineapple can label, 1960's

Category:  Desserts, Frozen Desserts
Msg Link:  http://www.recipelink.com/msgid/018031