This is a sponsored post written by me on behalf of The a2 Milk Company™. All opinions are 100% mine.
This Pineapple Orange Sherbet recipe is simple to make and so refreshing. It’s just the thing to make when the weather starts to warm up!
I love making homemade frozen treats during the summer. There’s something about homemade that just tastes better. I like experiment with different flavors like this Pineapple Orange Sherbet. I’ve found that if I want a quality end product, then I need to use quality ingredients like a2 Milk®! a2 Milk® contains only the a2 protein, just the way nature intended it. Folks with “self-diagnosed” lactose intolerance can drink this milk without any uncomfortable symptoms. And let me tell you, the milk tastes terrific! It’s perfect for drinking, soaking your favorite cereal, cooking, baking, and including in your favorite recipe like I did for this Pineapple Orange Sherbet!
FOR MORE INFO FIND THE A2 MILK COMPANY™ HERE:
This Pineapple Orange Sherbet is so easy to make, all you need are just 5 ingredients: a2 Milk®, orange juice, orange zest, sugar, and crushed pineapple.
Cook’s Note – Pineapple Orange Sherbet:
- I personally like the soft consistency of this Pineapple Orange Sherbet as soon as it comes out of the ice cream maker.
- Top this sherbet recipe off with chocolate sprinkles and toasted nuts (my favorite is toasted coconut)!
- 2 cups a2 Milk® (2% or whole)
- ¾ cup granulated sugar
- 1 large navel orange, zested
- 1 ½ cups orange juice
- 1 (15 ounce) can unsweetened crushed pineapple
- In large saucepan over medium heat add milk, sugar, and orange zest. Heat, whisking occasionally, until bubbles form around sides of pan and sugar dissolves, about 5 minutes. Transfer mixture to medium bowl and cool to room temperature, about 30 minutes.
- Once milk mixture is cooled, add orange juice and pineapple. Cover bowl with plastic wrap and chill for 3 hours. Transfer mixture to ice cream maker and churn according to manufacturer’s directions. Serve sherbet soft of transfer to a 3 quart air-tight container and freeze until set, about 4 hours or overnight. Thaw sherbet on counter for about 10 minutes before scooping and serving.