- 2 cups buttermilk
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 3/4 cup sugar
- In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze for 1 to 1-1/2 hours or until mixture begins to harden.
- Stir; freeze 3-4 hours longer or until firm, stirring occasionally. Remove from the freezer 20-25 minutes before serving. Yield: 10 servings.
Reviews for Pineapple Buttermilk Sherbet(16)
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an outstanding use of buttermilk. Can use other canned fruit in syrup and use less sugar. I just love this sherbet.
My husband and I love this dessert. So light and refreshing.
Loved it! we have made it 3 times now! Can't get enough.
My husband is diabetic, so I used 1/4c sugar and 1/2 C Splenda. He loves it~!!
So very simple to make and so delicious. Added frozen cherries to one batch which was ta!sty too. This became an instant family favorite
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