Pineapple-Buttermilk Sherbet Recipe - Cooking Index
Pineapple-Buttermilk Sherbet Recipe - Cooking Index
| 3/4 cup | 148g / 5.2oz | Sugar |
| 4 cups | 948ml | Low-fat buttermilk |
| 2 teaspoons | 10ml | Vanilla extract |
| 20 oz | 568g | Unsweetened crushed pineapple - (1 can) undrained |
Combine all ingredients in a large bowl, and stir well.
Position knife blade in food processor bowl; add half of pineapple mixture, and pulse 3 times.
Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer. Repeat procedure with remaining pineapple mixture, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour.
Yield: 6 cups (serving size: 1/2 cup).
Source:
Cooking Light, May/June 1993, page 79
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