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Orange Pineapple Sherbet


Serving Size : 16

12 ounces frozen orange-pineapple juice concentrate, thawed
or concentrate of your choice
1 cup nonfat dry milk powder
2 teaspoons superose, liquid sweetener
3 cans water

In a large container ( I use a 5 quart ice cream pail) pour thawed orange-pineapple juice concentrate.
Add the milk powder, water, and superose and mix with a mixer. Put on cover and set in freezer.

After many hours, break it up with a fork and using your hand mixer, blend altogether. Mix well. Return to freezer. Enjoy.

NOTE:
Any frozen concentrate may be used.

Very refreshing.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.