Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Sunset June 2010

Gallery

Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
4 hrs 40 mins
Yield:
Makes 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.

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  • Freeze mixture in an ice cream maker according to manufacturer's directions.

  • Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.

  • Note: Nutritional analysis is per 1/2-cup serving.

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