Prep 5 mins
Cook 3 hrs
This simple and delightful sherbet requires no special ice cream-making equipment-just a fork. It has a tangy flavor and gives the illusion of rich creaminess. The sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks. Cook time is freezing time.
- In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.
- Cover the bowl with plastic wrap and place it in the freezer.
- After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy.
- Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid.
- Stir it again with a fork and serve.
- If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.
This was quite good, but I used this recipe to take my brand spanking new ice cream maker on its maiden voyage. I used pureed fresh pineapple, instead of canned, and the result was too sweet. I added 1 Tsp of sour salt (citric acid) to compensate for the sweetness, though you could use fresh lime juice. This was good enough, that I'm going to make it again with the other half of my pineapple as soon as the ice cream maker refreezes!
Good way to get rid of leftover pineapple.
This is an OUTSTANDING recipe! So SIMPLE and soooo YUMMY and SATISFYING. CREAMY, SWEET and TANGY. I made 2 servings with 2 percent buttermilk, an 8oz can of crushed pineapple, and 8T of Splenda granular. I put it in a small plastic tupperware and it didn't take long at all. We enjoyed this with an Indian theme meal. I also ate it with some cookies I had baked the same night and they were reallly good with it: my Oatmeal Pecan Cookies. I don't think any other fruit would be as good as pineapple in this. Made for Beverage Tag.