My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 5, 2012

Homemade Pineapple Sherbet

This is not just pineapple sherbet, this is the Best Pineapple Sherbet I've even had. I stopped by to see my friend Edie this evening and she was out bottle feeding her two baby calves. The woman has so many talents its amazing. She said, "Come in for a minute. You have to taste this." That's all it took for me. Dust off that ice cream maker you haven't used in heaven knows how long and be prepared for a real treat.

Makes a little over a quart
print recipe

1 (16-ounce) package frozen pineapple, no sugar added
2 cups sugar
2 cups buttermilk

Defrost your pineapple a little. Place in blender or food processor. Pulse a few times before adding the sugar. Pulse or blend until sugar is incorporate. Pour into a bowl and mix in the buttermilk well.

Pour into ice cream maker and freeze according to manufactures directions. It will still be soft if you have a cheap ice cream maker like mine but will firm up in the freezer in a few hours or overnight.

No thanks necessary, just enjoy. Thanks Edie!


  1. my oh my, that sounds very very good, its cool here right now but when we eventually get summer this would be lovely, so simple too.I like re3cipes with just a few ingredients, I miss feeding calves, they're so cute,

  2. there are a few people around here that would love this!

  3. Wow, I do have a small 'cheap' ice cream maker. I love pineapple but sometimes when I eat it fresh my mouth gets a little irritated, but this will cool it down. Any ideas for a substitute for the buttermilk, like heavy cream? xo

  4. I make this with a 20 oz. can of crushed pineapple in it's own juice, 3/4 cup of sugar, and two cups buttermilk. Mix, chill in refrigerator two hours, then into the cheap ice cream maker, then into individual 1/2 cup plastic containers and in to the freezer. Sooo good! And easy!


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