RASPBERRY-BUTTERMILK SHERBET
Make and share this Raspberry-Buttermilk Sherbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
- Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
- Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
- Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
- Garnish each serving with a fresh mint sprig and fresh raspberries.
- 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.
- 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.
Nutrition Facts : Calories 277.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 129.3, Carbohydrate 63.3, Fiber 4, Sugar 58.7, Protein 4.8
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