Recipe by mollypaul
Freezing time not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by Deb.j.
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...
- 1 pint buttermilk
- 2⁄3 cup powdered sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups crushed pineapple, drained
- 1⁄4 teaspoon salt
Directions See How It's Made
- 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.