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Raspberry-Buttermilk Sherbet

Source of Recipe


Southern Living, May 2005






List of Ingredients



• 2 cups fresh raspberries *
  
• 1 cup sugar
  
• 2 cups buttermilk
  
• 1 tsp vanilla extract
  
• Garnishes: Fresh mint sprigs, fresh raspberries
  






Instructions



1. Process raspberries in a food processor or blender until smooth, stopping to scrape down sides.
   
   
2. Press raspberry purée through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.
   
   
3. Pour raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired.
   
   Makes about 4 cups.
   
   ............................
   
   ♦ Blueberry-Buttermilk Sherbet:
   Substitute an equal amount of fresh or frozen blueberries for raspberries. Proceed with recipe as directed. Garnish with fresh blueberries and lemon rind strips, if desired.
   
   ♦ Blackberry-Buttermilk Sherbet:
   Substitute an equal amount of fresh or frozen blackberries for raspberries. Proceed with recipe as directed. Garnish with fresh blackberries and lemon rind strips, if desired.
   
   






Final Comments


* One (14-ounce) package frozen raspberries, thawed, may be substituted for fresh raspberries.