Cran-Rasp Buttermilk Sherbet

• 6 cups fresh raspberries (5 pints)
• 1 cup superfine sugar
• 14 cup cranberry juice (or other juice like pomegranite, cherry, blueberry)
• 14 cup heavy whipping cream
• 1 12 cups buttermilk
• 1 pinch salt

1. Process raspberries, sugar, and juice in food processor or blender until smooth.
2. Strain through sieve into medium mixing bowl to remove seeds.
3. Add cream and buttermilk to bowl, along with a pinch of salt, stirring well to combine.
4. Refrigerate for 2 hours.
5. Pour mixture into freezing bowl of ice cream maker, following manufacturer's directions, and freeze.
6. Spoon ice cream into aluminum ice cream container or other airtight container and freeze for 4 hours before serving.

fresh raspberries, sugar, cranberry juice, heavy whipping cream, buttermilk, salt

Taken from www.food.com/recipe/cran-rasp-buttermilk-sherbet-432168 (may not work)