- 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."