Aunt Leticia's Pineapple Sherbet

Today Chef Gisele Perez A recognized food blogger and columnist, Gisele is an active member of the Food Bloggers of Los Angeles, as well as the International Association of Culinary Professionals. Her recipes have appeared in numerous newspapers and magazines. Gisele lives in Los Angeles. 
She spent some time with Tonia talking about her "Aunt Leticia's Pineapple Sherbet.

Tune in below and listen to Chef Gisele Perez as he discusses her recipe for pineapple sherbet

Serves 6


3% cups crushed canned pineapple packed in juice with the juice

5 ounce sweetened condensed milk

1 teaspoon freshly squeezed lemon juice or more to taste

2 egg whites

1 pinch salt


Combine pineapple, sweetened condensed milk and lemon juice in a bowl and chill in the refrigerator for several hours.

In a separate bowl, beat the egg whites with a pinch of salt.

Take the chilled mixture from the refrigerator and fold in the beaten egg whites in 3 additions.

Freeze in an ice cream maker according to your machine's directions. The sherbet will be soft. It may be served as is, or placed in a freezer to freeze harder.

Scoop into sherbet or ice cream bowl, garnish with mint (optional) and can serve with a small cookie or wafer.

*Copyright Gisele Perez –*