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Pineapple Orange Buttermilk Sherbet

sweet.chef's picture
Ingredients
  Buttermilk 1 Quart
  Milk 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Orange juice 2 Cup (32 tbs) (fresh)
  Crushed pineapple 8 Ounce (undrained)
  Lemon juice 3 Tablespoon, fresh
  Vanilla extract 1 Tablespoon
Directions

1. Combine buttermilk, milk, and sugar in a large bowl. Stir until sugar is dissolved.
2. Blend in orange juice, pineapple, lemon juice, and vanilla extract. (The mixture may appear curdled at this point.) Chill.
3. Pour mixture into refrigerator trays or metal pans, not more than three fourths full. Cover and freeze until mixture becomes firm around the edges.
4. Turn into a chilled bowl and beat or stir until smooth. Return to refrigerator trays and cover. Freeze until firm.
5. If not to be served soon after freezing, sherbet may be kept frozen in plastic containers 2 to 3 weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday

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