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Pineapple Lemon Buttermilk Sherbet

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Ingredients
  Buttermilk 1 Quart (Fresh Ones)
  Canned crushed pineapple 8 Ounce (1 Tin)
  Lemon juice 1 Teaspoon
  Salt 1 1⁄6 Teaspoon
  Sugar 1 Cup (16 tbs)
  Egg whites 2 , stiffly beaten
Directions

Mix together thoroughly all ingredients except egg whites and pour into freezing tray of mechanical refrigerator.
Set refrigerator at coldest temperature and freeze mixture until mushy.
Pour into chilled bowl and beat until smooth with rotary beater.
Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm.
Return controls to normal freezing temperature and allow to ripen until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Beverage
Method: 
Chilling
Ingredient: 
Pineapple

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