Pineapple Lemon Buttermilk Sherbet Recipe
Ingredients
| Buttermilk | 1 Quart | |
| 8-ounce tin crushed pineapple | ||
| Lemon juice | 1 Teaspoon | |
| Salt | 1 1/6 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| 2 egg whites, stiffly beaten | ||
Directions
Mix together thoroughly all ingredients except egg whites and pour into freezing tray of mechanical refrigerator.
Set refrigerator at coldest temperature and freeze mixture until mushy.
Pour into chilled bowl and beat until smooth with rotary beater.
Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm.
Return controls to normal freezing temperature and allow to ripen until ready to serve.
Set refrigerator at coldest temperature and freeze mixture until mushy.
Pour into chilled bowl and beat until smooth with rotary beater.
Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm.
Return controls to normal freezing temperature and allow to ripen until ready to serve.
Chef
