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Home » Culinary Delights, Seasonal/Holidays

Pineapple Sherbet: New Orleans Style

Submitted by on May 29, 2017 – 7:50 amNo Comment

Pineapple Sherbet - Chef Giselle Perez

Chef Gisele Perez Brings Home the Sweet Summer Taste of New Orleans

Summer time anywhere in America evokes memories of long, hot days, sitting in the shade on a porch or under a large tree eating something cold and sweet.  For Chef Gisele Perez, summertime brings back fond memories of time spent in New Orleans.

“Summers in New Orleans were steamy enough to immediately fog up my glasses when I stepped outside the air conditioned house, but there were plenty of treats to keep us cool,” Gisele explains. “Sodas were delivered by the crate load to Aunt Leticia’s house. There was also a neighborhood specialty called “huckabucks,” a fruity punch mixture frozen into paper cups, sold by one of the neighbors, and the ubiquitous New Orleans specialty, snow balls, paper cones filled with shaved ice and topped with sticky sweet syrups.  But my favorite summer treat was my Aunt Leticia’s homemade pineapple sherbet. We would sit outside under a shady tree and eat this delicious dessert and feel the heat melt away.”

Sweet like a New Orleans summer this porch front favorite is a classic that will help you keep the heat at bay.

Aunt Leticia’s Pineapple Sherbet

Serves 6

Ingredients for Pineapple Sherbet

3½ 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

Directions to Make Pineapple Sherbet

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.

A recognized food blogger and columnist, New Orleans native Gisele Perez, is an established chef in Los Angeles, California, with her company, Small Pleasures Catering.  To learn more about Gisele, visit her blog site, www.PainPerduBlog.com, and her company website, www.SmallPleasuresCatering.com.

Copyright Gisele Perez – PainPerduBlog.com

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