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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Freezing time not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 pint buttermilk |
2/3 cup powdered sugar |
1 teaspoon vanilla |
1 1/2 cups crushed pineapple, drained |
1/4 teaspoon salt |
Directions:
1. Blend all ingredients together thoroughly and pour into a freezing tray; freeze.
2. Serve when mushy-frozen.
3. If sherbet freezes too solid before serving time, scrape across the surface with an inverted spoon, taking up thin layers of sherbet and beat to a mushy consistency.
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