Pineapple-Buttermilk Sherbet

Categories: frozen dessert

Ingredients

• 1/2 cup sugar
• 1/2 cup orange juice
• 1 large ripe pineapple (about 4 lbs.)
• 1 cup buttermilk
• Mint sprigs and strips of orange peel for garnish (optional)

Directions

1. In small heavy saucepan over medium heat, stir sugar and orange juice until sugar dissolves. Remove from heat; cool. Halve pineapple lengthwise, including crown. With small sharp knife (a curved grapefruit knife works well) cut around pulp, leaving about 1/2 inch thick shell. With spoon scrape out any remaining loose pieces and juice. Cover and refrigerate pineapple shells. Cut out and discard hard core from pulp. Cut pulp in cubes. Drain cubes well; measure 2 cups fruit and 1/2 cup pineapple juice. In food processor or blender puree pineapple with juice or chop very fine and mix with juice. Add orange syrup and buttermilk; whirl or stir just until blended. Pour into 8 inch square metal pan; cover and freeze about 3 hours or until semi-frozen. Stir until smooth; refreeze several hours or until firm enough to spoon or scoop into reserved pineapple shells. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving. Garnish with mint and orange peel.

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