Pineapple Buttermilk Sherbet
|Buttermilk||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Crushed pineapple||8 Ounce (Undrained Preferably In Heavy Syrup)|
Measure, buttermilk into a medium bowl.
Whisk in sugar and vanilla; stir in pineapple.Freeze until mushy.
This takes about 2 hours.
Whisk well; return bowl to freezer for about 2 hours, stirring now and then for a creamy sherbet.
Leftover sherbet will freeze solid transfer to refrigerator to soften before serving.