Categories: Dessert, Ice Cream, Raspberries

Ingredients

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

Directions

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.

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