Fresh pineapples are one of my favorite fruits to have around. Not only are they good looking just sitting there, but the fruit itself is absolutely delicious and the fronds can be used to garnish various desserts and cocktails, too! I buy whole pineapples on a regular basis and use them to make pineapple upside down cakes, smoothies and fruit salads. They also make excellent sorbets and sherberts. This Buttermilk Pineapple Sherbert uses just four ingredients, yet produces a wonderfully refreshing dessert that is perfect for hot summer days.
You will first need to prepare your pineapple by cutting off the outer skin and removing the core at the center, but the sherbert base takes just minutes to prepare from start to finish. Once you’ve put in the work, you’ll be rewarded by an absolutely fantastic sherbert. The pineapple is blended with sugar and buttermilk in the food processor until it is very smooth and all the sugar has been dissolved. The high speed of the food processor helps the sugar to dissolve, even without adding heat! In fact, you don’t want to add heat to the fresh pineapple because it will change the flavor of the fruit a bit and the sherbert just won’t be the same.
You’ll taste a lot of the pineapple, but its bright fruity flavor is balanced by a wonderful butteriness from the buttermilk. The pineapple has some natural acidity that is almost neutralized by the tang of the buttermilk, which makes the Buttermilk Pineapple Sherbert feel especially creamy. I added in a bit of vanilla extract, which compliments the buttermilk well and simply helps make the sherbert a bit more complex.
The sherbert can be made in an ice cream maker, but it can also be made without one. If you don’t have an ice cream maker, you can pour the sherbert base into a shallow baking dish (8×8 or 9×9 pan, preferably pyrex) and place it in the freezer. After 1-2 hours, give the partially frozen sherbert a good stir with a fork to break up the larger ice crystals. Repeat the stirring process once more, after another 30-45 minutes, then allow the sherbert to freeze completely overnight. The resulting sherbert will still be nice and creamy, only a bit less so than sherbert churned in a regular ice cream maker, and it will still be absolutely delicious.
And, just in case you’re wondering, this can be made with canned pineapple that is packed in juice or with frozen pineapple chunks (defrosted). But I highly recommend sticking to fresh pineapple for the best results with this one!
Buttermilk Pineapple Sherbert
16-oz fresh pineapple
2/3 cup sugar
3/4 cup buttermilk
1 tsp vanilla extract
Combine all ingredients in a food processor and whizz until mixture is smooth and all of the sugar has been dissolved, 60-90 seconds. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
LissaJune 3, 2015
My grandmother used to drink buttermilk and would make all kinds of things with it. I hardly ever see people use buttermilk anymore, especially not in a sorbet. I like to see something different every now and then.