Aunt Leticia’s Homemade Pineapple Sherbet

July 19th, 2013 posted by Amanda Formaro

Aunt Leticia’s Homemade Pineapple Sherbet - FamilyCorner.com

The sweltering heat of summer is here without any doubt, so you are going to need something cool to eat! This front porch favorite is a classic from Chef Gisele Perez’s childhood that will help you keep the heat at bay. For Chef Perez, summer conjures up fond memories of her time spent in New Orleans.

As Gisele recounts “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. 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.”

Chef Perez was kind enough to share her aunt’s sherbet recipe, plus the recipe for the florentines sitting on top! So go ahead, make a batch and cool off with a smile.

Download a printable version of these recipes here

Aunt Leticia’s Pineapple Sherbet
Serves 6

Ingredients
3-1/2 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 pasteurized egg whites
1 pinch salt

Directions
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.

This delicious and easy cookie recipe is the perfect garnish.

Orange Ginger Florentines
Yield: 3 1/2 dozen, 2-inch cookies

Florentines must be stored in an airtight container, and are best eaten within a day or so of baking them, as they tend to lose the crispiness that makes them so special. Coating the underside with tempered or coating chocolate helps to keep them crispy a bit longer.

Ingredients
4 ounces sugar
1 ounce honey
1.5 ounces heavy cream
2 ounces unsalted butter
2 ounces Candied Orange Peel – France – Essential Pantry ,diced
1 ounce Dried Crystallized Ginger, 16 oz, diced

Directions
Combine the sugar, honey, cream and butter in a small saucepan. Stir constantly over medium heat until the mixture reaches 238 degrees on a candy thermometer.

Remove from the heat, and gently stir in the almonds, orange peel and ginger. Do not over mix.

Place a teaspoon full of the mix at a time on a parchment lined sheet. Press the mix flat with dampened fingers. Allow 2 inches between each portion, as the Florentines spread a lot when baked. Bake at 375 degrees until golden brown, about 7-8 minutes. Reshape them while warm, by pushing the edges inward with a well-oiled round cookie cutter until they are round .

Recipe reprinted with permission: Copyright Gisele Perez – PainPerduBlog.com

chefgiseleA recognized food blogger and columnist, New Orleans native Gisele Perez, is an established chef in Los Angeles, California, with her company, Small Pleasures Catering. Immigrating to Los Angeles from New Orleans as a child, Gisele grew up traveling back and forth between the two cities, which instilled in her a love for New Orleans that has become an integral part of her life and career.

Gisele has been featured in numerous regional publications and on local television. To learn more about Gisele, visit her blog site, www.PainPerduBlog.com, and her company website, www.SmallPleasuresCatering.com.

Amanda Formaro
Amanda Formaro (345 Posts)

Amanda Formaro is a freelance writer, editor, craft designer, and recipe developer. She loves multi-tasking and has been writing and working on the Internet since 1997. You can find her at AmandaFormaro.com. You’ll find her craft projects at CraftsbyAmanda.com and her recipes on AmandasCookin.com.


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Cindy Rowe
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