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Buttermilk Sherbet

chef.tim.lee's picture
Ingredients
  Buttermilk 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Can crushed pineapple 8 Ounce, undrained
  Vanilla extract 1 Tablespoon
  Egg whites 2
Directions

Combine buttermilk, sugar, pineapple, and vanilla; mix well.
Place in an airtight container; freeze until slushy.
Beat egg whites (at room temperature) until stiff peaks form.
Add buttermilk mixture, and beat well.
Pour into airtight freezer container, and return to freezer; freeze until firm.

Recipe Summary

Cuisine: 
American
Servings: 
1

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