Pineapple-Lemon Sherbet

Every great artist has had or has at least one, something that speaks to the viscera of their very being, igniting inspiration;
A book, a song, a person, the sun: A muse. Da Vinci, Dali, O'Keefe, all the greats, I'm sure, were fueled by something that set their senses on fire.
In no way am I comparing myself to these artists', however, what we do share, what we all share in common, is an innate need to respond to a call that begs us to create. For me, in regards to cooking, often times this call is heard through The Food Network and dictated by my mood and/or the weather. The latter two are usually intrinsically connected.
On a rainy day last week I came across a recipe for Pineapple-Lemon Sherbet and thought to myself 'I bet that would taste like the sun, if the sun had a taste.' I know, I have some of the oddest thoughts. True as that may be, this was delicious and did succeed in filling me with the spirit of the sun.

What inspires you?


I'm all in favor of copious amounts of ice cream, but even for me, I found the Original Recipe a little too large to work with, so to make it more user-friendly, I cut the recipe in half.

Enjoy!

Pineapple-Lemon Sherbet

Recipe courtesy and adapted from Paula Deen, The Food Network


1 quart whole milk
1/2 can sweetened condensed milk (8 ounces)
1/2 can crushed pineapple (10 ounces)
3/4 cup sugar
1/2 cup lemon juice (3-4 lemons)


Combine all ingredients in large bowl. Stir until blended well. Milk mixture will curdle some once the lemon juice is added, this is normal. Pour liquid into your ice cream maker. Leave to churn according to your ice cream maker's instructions, generally 20-25 minutes. Transfer churned mixture into freezer safe container and place in freezer. Sherbet will take at least to hours to set up.