This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 cups buttermilk
- 3/4 cup sugar
- In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in.-square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden.
- Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving. Yield: 1-1/4 quarts.
Originally published as Pineapple Buttermillk Sherbet in Light & Tasty February/March 2004, p45
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