Pineapple Sherbet - cooking recipe

Ingredients

2 c. buttermilk
1 c. sugar
1 envelope plain gelatin
1/4 c. cold water
1 (16 oz.) can crushed pineapple, drained
2 Tbsp. lemon juice
3/4 c. hot water
dash of salt

Preparation

In a large bowl, combine buttermilk, sugar and salt.
Soften gelatin in cold water.
Dissolve in hot water.
Add to buttermilk mixture.
Mix well.
Mix in pineapple and lemon juice.
Pour into ice cream machine and freeze according to directions.
If using freezer method, pour into pans or undivided ice cube trays.
Cover and place in freezer.
When mixture reaches mushy stage, transfer to bowl and beat with mixer to minimize ice crystals forming. Return to trays, cover and freeze until frozen.
Makes 1 1/2 quarts.