Ingredients
3 cans (12 ounces each) orange soda2 cans (8 ounces each) unsweetened crushed pineapple, undrained1-1/2 cups sugar1 can (12 ounces) fat-free evaporated milk1/8 teaspoon salt
Preparation
In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving.
