Raspberry-Buttermilk Sherbet - cooking recipe

Ingredients

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

Preparation

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.