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“From Southern Living. Requires an ice cream maker.”
READY IN:
50mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

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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