Growing up, I always looked forward to my mother’s homemade sherbets. This recipe is an
adaptation of her pineapple sherbet. It requires only three ingredients. Buttermilk’s creamy consistency and hint of tartness balances a mixture of intensely flavored sweet pineapple juice concentrate and chunky-textured crushed pineapple.
y i e l d : 4 c (1 qt) sherbet s e r v i n g s : 8
s e r v i n g s i z e : H cup sherbet
Combine all ingredients in a bowl. Mix until well blended. Pour mixture into freezer container of an ice cream freezer and freeze according to manufacturer’s instructions. Serve immediately, or spoon into a covered airtight container and freeze.
Alternatively, to still-freeze sherbet, pour G-inch layer of mixture into a nonreactive metal pan. Cover tightly and freeze until almost firm.
Break into small chunks with a heavy spoon. Beat in a mixing bowl until just slushy, beginning with mixer on low speed and increasing to medium as mixture softens.
Repeat freezing and beating 3 times at half-hour intervals. Serve after final beating or freeze until serving time. If sherbet is frozen hard, place in refrigerator until slightly softened, or 15 to 20 minutes, before scooping.