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Pineapple Sherbet

Pineapple Sherbet
Source: Still Cooking in the Benton Sister's Kitchen VOL. 3

1 cup non-dairy milk (boiling)
3 Tbsp. Emes kosher-jel (vegan)
1 (12 oz.) pineapple concentrate
2 cups non-dairy milk

It is important to dissolve Emes in the boiling milk to activate it. Add the rest of the ingredients and whiz again, then add cold milk and whiz again. Pour into ice cube trays for freezing to make ice cream. After frozen, send cubes through a Champion Juicer or blender. Another option is to freeze in an ice cream maker.

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