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Buttermilk Sherbet

  • Makes 4 servings.


  • 2 cups buttermilk
  • 1 cup crushed pineapple (drained)
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/16 teaspoon salt
  • 1 egg white


Mix together buttermilk, pineapple, all but 2 Tablespoons sugar, vanilla, and salt. Freeze until slushy. Beat egg white until stiff and add the remaining 2 Tablespoons sugar. Transfer this to a cold mixing bowl and beat until fluffy. Fold egg white mixture into buttermilk mixture and return to freezing tray. Freeze quickly without further stirring.

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