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Raspberry-Buttermilk Sherbet

Prep time 20 mins
Freeze time 30 mins
Yield Makes about 4 cups

Ingredients

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

How to Make It

  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.