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Pineapple-Buttermilk Sherbet

Not a true granita, sorbet or sherbet, this is nevertheless a tremendously refreshing summer dessert.

Makes 4 to 6 servings

2/3 cups sugar

2 cups buttermilk

3 tablespoons minced fresh mint

1 8-ounce can crushed pineapple

Add sugar to buttermilk and stir until dissolved. Stir in mint and pineapple (with juice). Pour into a 9-inch-by-13-inch pan and place in the freezer. Follow directions for freezing and serving in General Methods.

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