Fresh pineapple sherbet is drenched with a mixture of lemon lime soda, creamy coconut milk and coconut flavor for a delightful float that contains the most coveted flavors of the tropics.
Ready in: 5minutes
1 1/2tspgranulated sugar
1/8tspimitation coconut extract or flavor
1/2cuplemon lime flavored soda, such as Sprite
1/2cuppineapple sherbet, recipe follows*
1 1/2cupsbuttermilk, well chilled
1/3cupplain low-fat yogurt, well chilled
2Tbsplight corn syrup
2Tbspheavy cream, well chilled
3cupschilled pineapple puree that has been forced through a fine sieve, from 1 large pineapple**
In a bowl whisk together coconut milk, sugar and imitation coconut extract. Stir mixture about 30 seconds until sugar dissolves. Pour lemon lime soda into mixture and give it a quick stir (you just don't want to stir out the carbonation so barely stir once you add the soda just to combine ingredients). Scoop pineapple sherbet into a glass then pour soda mixture over sherbet. Serve immediately.
*If you don't have an ice cream maker you could also use store bought pineapple sherbet, but if you do then I think the homemade sherbet is a must =). My recipe for Pineapple Sherbet is mostly pineapple where as store bought is often mostly water and sugar.
Recipe Source: Cooking Classy
In a large mixing bowl, whisk together buttermilk and sugar until sugar has dissolved. Stir in remaining ingredients. Pour mixture into an ice cream maker and process according to manufacturers directions. Freeze mixture until firm about 3 hours.
**To make the puree, peel and core a pineapple. Dice pineapple and place in a food processor. Puree pineapple 1-2 minutes until very smooth. Force puree through a fine sieve into a bowl, then measure out 3 cups for recipe and chill completely.