- 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
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Reviewed Jul. 7, 2013
I tried this years ago when TOH first published it and it remains one of my favorite frozen desserts.
Reviewed Sep. 10, 2010
Yum! This recipe makes a more tangy sherbet than the the commercial kind. My family enjoys and appreciates the homemade version so much more.