Pineapple Sherbet - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk
1 pineapple, peeled, core removed, and cut into chunks
1/2 milk
2 teaspoons fresh lemon juice

Preparation

Blend pineapple and condensed milk to a very smooth puree in blender.
Pass through a fine-mesh sieve, discarding remaining pulp.
Stir the milk and lemon juice into the pineapple puree.
Chill several hours or overnight.
Freeze in ice cream maker according to manufacturer's instructions. Transfer to a covered container and freeze at least one hour before serving.