A 3-ingredient wonder. Dairy-Free Pineapple Sherbet from a recipe that is over 130 years old.
Mix the pineapple pulp and the sugar in a medium size bowl, cover, and set aside in the refrigerator for at least several hours. Overnight is fine.
Stir 2 tablespoons of cold water into the gelatin and stir the mixture until the gelatin softens. Add ½ cup (4 oz/118 ml) of boiling water and stir or whisk until the gelatin is fully dissolved. Add ½ cup (4 oz/118 ml) of cold water. If the gelatin has formed into bits, press it through a strainer.
Pour the gelatin and water mixture into the pineapple and sugar mixture, stir until completely combined. Put into a freezer-safe, covered container and freeze for at least 5 hours or overnight until hard enough to serve. Alternatively, take the mixture out of the freezer when it is solid, but not completely hardened, and beat for about 2 minutes at high speed in a stand mixer or with a strong hand mixer. Then firm up the mixture by returning it to the freezer for several hours in the covered container.
Beating the mixture lightens it and gives it a whiter color that makes it appear like a traditional sherbet, even though the recipe does not contain dairy. The pineapple taste is more concentrated if the mixture is left unbeaten.
If you are in a hurry, divide the mixture between two long, low containers. The wider the surface area of the container, the quicker the pineapple sherbet will freeze.