Raspberry-Buttermilk Sherbet |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 cups fresh raspberries |
1 cup sugar |
2 cups buttermilk |
1 teaspoon vanilla extract |
garnishes: fresh mint sprigs, fresh raspberries |
Directions:
1. Process raspberries in a food processor or blender until smooth, stopping to scrape down sides. Press raspberry puree 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.
2. 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.
3. *1 (14-ounce) package frozen raspberries, thawed, may be substituted for fresh raspberries.
4. 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.
5. 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.
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