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Lemon Pineapple Sherbet




Source of Recipe


wwwcofb msn Community


Recipe Introduction


Fragrant fresh pineapple makes a natural container for refreshing sherbets.


List of Ingredients




2 pints lemon sherbet
2 tablespooons green creme de menthe
1 fresh pineapple


Recipe



Procedure

1. Spoon 1 pint sherbet into a chilled medium size bowl; beat until smooth but not melted. Stir in creme de menthe. Spoon backinto sherbet container; re-freeze overnight or until firm.

2. Cut pineapple in half through top. Carefuly cut meat away from rind, leaving a shell about 1/2 inch thik. Wrap and refrigerate shells. Remove core from pineapple. Puree about half the pineapple in electric blender to make 1 cup. (Puree until smooth.) Slice remaining pineapple thinly.

3. Spoon remaining pint of sherbet into chilled medium size bowl; beat until soft but not melted; stir in pureed pineapple. Spoon into 3 cup freezer container. Freeze overnight or until firm.

4. Last minute touches. Arrange scoops of sherbets and sliced pineapple in chilled pineapple shells. Garnish with fresh mint.
Serving Information

Serves: 8