It was Terry’s turn to pick the flavor, and for a hot August week, she hit a home run! Refreshing isn’t a good enough word to describe Pina Colada Sherbet. This recipe had so few ingredients and was so simple, it seemed pointless to take a bunch of pictures of the process.
However, it did seem that it was a lot more volume than some of the other recipes. Even with my 2 quart ice cream freezer, I found that it was expanding over the top of the lid. So here is how I solved that problem.

I had planned to do coconut shells, but they were a little large. It would have meant that the sherbet was lost in the bowl, or that the serving had to be much bigger than anyone should eat in one sitting. So, I put left over fresh pineapple chuncks in the bottom of the coconut shell before adding a couple of scoops of sherbet.

Then I though, “If I’m going to use the pineapple, shouldn’t you be able to see it?” So I dug out a margarita glass with a hollow stem. I put the pineapple chuncks down into the stem and about half way up in the glass. Then I scooped the sherbet on top.

Dan got the coconut shell and I got the margarita glass. We were both happy.