Raspberry-Buttermilk Sherbet

• 2 cups fresh raspberries
• 1 cup sugar
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• Garnish
• fresh mint sprig
• fresh raspberry

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.

fresh raspberries, sugar, buttermilk, vanilla, mint sprig, fresh raspberry

Taken from www.food.com/recipe/raspberry-buttermilk-sherbet-159297 (may not work)