Too much ice in sherbet usually has the same causes as too much ice in ice cream: too much water and too little fat, as previously discussed. It may be that the pineapple you pureed was so juicy that there was a little too much juice in the recipe. It may also be that the dairy you used didn’t have enough fat. It could be that you had both too much juice and too little fat simultaneously. This is also why ice cream recipes tend to use cream and whole milk, rather than skim milk; the lack of fat allows the liquid in the recipe to turn into watery slush. Make the recipe as instructed with heavy whipping cream, and when you cut the pineapple, place it in a strainer for a few minutes to let excess juice drip off.
Ingredients
2 cups cubed fresh pineapple
1/3 cup sugar
1 tablespoon lemon juice
1/4 cup heavy whipping cream
Directions
Place pineapple, sugar and lemon juice in food processor or blender; puree until smooth. Add cream and puree until smooth, 1-2 minutes. Refrigerate until chilled, about 1 hour.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.