Simple Pineapple Sherbet
- 1/2 fresh pineapple, peeled and diced (about 1 cup)
- 3/4 cup sugar
- 2 tablespoons water or pineapple juice
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 quart lowfat buttermilk
In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!
Recipe courtesy of Claire Robinson