Raspberry-Buttermilk Sherbet Recipe

Directions:

1. Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
2. Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
3. Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
4. Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
5. Garnish each serving with a fresh mint sprig and fresh raspberries.
6. Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips.
7. 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.