"Ma Jessie's" Pineapple/Buttermilk Sherbet

Marilyn Detwiler


I always loved to have this when our family visited my Dad's parents. It also makes a great punch when ginger ale, or pineapple soda is added!


★★★★★ 1 vote

15 Min


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  • 2 c
    whole buttermilk
  • 1/2 c
  • 1 c
    crushed pineapple
  • 1-1/2 tsp
    vanilla extract
  • 1
    unbeaten egg white

How to Make "Ma Jessie's" Pineapple/Buttermilk Sherbet


  1. Combine: first three ingredients thoroughly. (buttermilk, sugar and pineapple)
  2. Pour: into old-fashioned ice tray (with ice cube divider removed), or into other similar sized metal pan or mold.
  3. Place: tray (or pan) in freezer and freeze to a mush.
  4. Remove: from tray and put into a mixing bowl.
  5. Add: last two ingredients (egg white and vanilla).
  6. Beat: until light and fluffy.
  7. Return: mixture to tray or mold and place in freezer until firm.

Printable Recipe Card

About "Ma Jessie's" Pineapple/Buttermilk Sherbet

Main Ingredient: Non-Edible or Other
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom

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