Home › The Waldorf Kitchen › Pineapple Sherbet

Pineapple Sherbet

Soak a tablespoonful of gelatine in a couple of tablespoonfuls of cold water for two hours; peel a large pineapple, cut out the eyes and discolored parts and chop fine, mixing with it two breakfast cupfuls of caster-sugar. Dissolve the soaked gelatine in half a pint of boiling water, then stir this and half a pint of cold water in with the pineapple; pour the whole preparation into a freezer and freeze. When done, the should be white and creamy.