Ingredients
3 cans (12 ounces each) orange soda1 can (14 ounces) sweetened condensed milk1 can (8 ounces) crushed pineapple, undrained
Preparation
Refrigerate unopened cans of soda, milk and pineapple until completely cold. In a large bowl, combine soda, milk and pineapple; mix until blended.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
