This was a favorite dessert at Thanksgiving and Christmas when we all gathered at Grandma's house - the holidays weren't complete without her delicious homemade sherbet. I remember those days fondly whenever I make it.
- 1 quart buttermilk
- 1 can (20 ounces) crushed pineapple, drained
- 1-1/3 cups sugar
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving. Yield: 6-8 servings.
Originally published as Pineapple Sherbet in Country Extra November 1993, p47
Reviews for Pineapple Sherbet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review