Sunday, November 4, 2012

Pineapple Cherry Sherbet, Darlene Purser Bair

2 cups sugar
2 tall, thin cans crushed pineapple
2 small bottles maraschino cherries
1 tbsp fresh lemon juice

Put in freezer and freeze for a few minutes until cool, not frozen. Add: 1 quart cream.

Finish filling ice cream freezer with milk and freeze.


 
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