Question: Can I make sherbert with ginger and pineapple?
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1 8 - ounce can pineapple chunks (juice pack)    1/3 cup orange marmalade or apricot preserves    1 tablespoon finely snipped crystallized ginger or 1/4 teaspoon ground ginger    14 teaspoon vanilla    1 11 - ounce can mandarin orange sections, drained    2 cups pineapple, orange, lemon or lime sherbet     directions    Drain pineapple, reserving juice. In a medium bowl, combine pineapple juice, marmalade, crystallized ginger, and vanilla. Add pineapple chunks and drained mandarin oranges. Gently toss to coat.    Cover; quick-chill in the freezer for 15 minutes or chill in the refrigerator for 30 minutes, stirring occasionally.    Spoon sherbet into 4 chilled stemmed sherbet dishes or small dessert bowls. Top each with fruit mixture
1 8 - ounce can pineapple chunks (juice pack)    1/3 cup orange marmalade or apricot preserves    1 tablespoon finely snipped crystallized ginger or 1/4 teaspoon ground ginger    1/4 teaspoon vanilla    1 11 - ounce can mandarin orange sections, drained    2 cups pineapple, orange, lemon or lime sherbet     directions    Drain pineapple, reserving juice. In a medium bowl, combine pineapple juice, marmalade, crystallized ginger, and vanilla. Add pineapple chunks and drained mandarin oranges. Gently toss to coat.    Cover; quick-chill in the freezer for 15 minutes or chill in the refrigerator for 30 minutes, stirring occasionally.    Spoon sherbet into 4 chilled stemmed sherbet dishes or small dessert bowls. Top each with fruit mixture
Answer: 1 8 - ounce can pineapple chunks (juice pack)    1/3 cup orange marmalade or apricot preserves    1 tablespoon finely snipped crystallized ginger or 1/4 teaspoon ground ginger    1/4 teaspoon vanilla    1 11 - ounce can mandarin orange sections, drained    2 cups pineapple, orange, lemon or lime sherbet     directions    Drain pineapple, reserving juice. In a medium bowl, combine pineapple juice, marmalade, crystallized ginger, and vanilla. Add pineapple chunks and drained mandarin oranges. Gently toss to coat.    Cover; quick-chill in the freezer for 15 minutes or chill in the refrigerator for 30 minutes, stirring occasionally.    Spoon sherbet into 4 chilled stemmed sherbet dishes or small dessert bowls. Top each with fruit mixture