It’s SUMMERTIME! Although it’s only May, it has been so freaking nice in New Hampshire. Just the other day it was 85 and humid and I didn’t even know what to do with myself. Ice cream is an absolute staple in hot weather, and it’s really awesome to make at home… The issue? YOU NEED AN ICE CREAM MACHINE. I found this recipe and it stood out because you didn’t need a machine to make it! Plus, sherbet is just awesome…

1/2 ripe pineapple, peeled and chopped
3/4 c. sugar
2 tbs. water or pineapple juice
1 qt. low fat or fat free buttermilk
Zest from one lemon
Juice from 1/2 lemon

In a small sauce pan on medium-high, cook pineapple, sugar, water, lemon juice and zest until sugar is dissolved. Bring to room temperature, then transfer to a blender. Add half of buttermilk then puree until smooth. Pour mixture in to a freezer safe dish and whisk in remaining buttermilk until completely combined. Put dish in freezer and let sit until firm (about 3 hours).

Note for making super sherbet: HOLY MOTHER OF PEARL. This is so good. I’m so stoked on this recipe because it’s not something that will go bad soon… As long as it’s covered in the freezer it’ll keep for weeks! NOT TO MENTION IT’S DELICIOUS AND VERY EASY! The idea of buttermilk really didn’t sound that great to me (it’s really tangy) but I was wrong. I want to make SOOO MANY kinds of sherbet now! Strawberry! Blueberry! WOOOO SUMMER!