Prep 10 mins
Cook 0 mins
Freezing time not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 pint buttermilk
- 2⁄3 cup powdered sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups crushed pineapple, drained
- 1⁄4 teaspoon salt
- Blend all ingredients together thoroughly and pour into a freezing tray; freeze.
- Serve when mushy-frozen.
- If sherbet freezes too solid before serving time, scrape across the surface with an inverted spoon, taking up thin layers of sherbet and beat to a mushy consistency.
This is delicious!! I used less sugar (half a cup) and since I didn't have any crushed pineapple, I used a can of drained pineapple chunks - dumped all the ingredients in the blender and let 'er whirl.. turned out great! It would have been even easier if I'd have had crushed pineapple...