PINEAPPLE-GRAPE SHERBET

Steps:

• 1. Strain pineapple juice from pineapple. Set juice aside. Mix pineapple with 1/4 cup sugar and let sit in refrigerator for at least one hour before freezing. (This step helps to keep the pineapple from freezing solid in the sherbet.) 2. In a medium saucepan combine 1/2 cup sugar, frozen grape juice, lemon juice, salt and two cans of water. Bring to a boil and simmer 5 minutes, stirring occasionally. Stir in pineapple juice and place in refrigerator until chilled. 3. Pour grape juice mixture into an electric ice cream freezer container, along with one can of chilled milk and the crushed pineapple mixture. 4. Freeze according to manufacturer's directions. Makes approximately 2 quarts.