Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes
Ingredients:
- 2/3 cups sugar
- 2 cups buttermilk
- 2 tablespoons minced fresh mint
- 1 8-ounce can crushed pineapple
Preparation:
1. Add sugar to buttermilk and stir until dissolved.
2. Stir in mint and pineapple (with juice).
3. Pour into a 9 x 13 pan or 8 x 8 metal or glass pan. Note: It takes about twice as long to freeze the same amount of liquid in an 8 x 8 pan as a 9 x 13.
4. Stir the mixture with a whisk. Do so every 20 minutes for these recipes in a 9 x 13 pan, and every 40 minutes in an 8 x 8 pan. Note: As the mixture gets closer to freezing, regular attention becomes more important because the freezing process speeds up. When the mixture is at the slush point (80 to 90 percent frozen) change from a whisk to a fork for stirring.
5. Use a fork to stir the sorbet again just before serving. This produces mounds of loose crystals.
You can find a tutorial on freezing granitas here.