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Raspberry Sherbert recipe (Dessert)

1   bag (12 ounces) frozen dry-pack raspberries, thawed.
1 cup low-fat buttermilk
2/3 cups sugar

Posted by Art99 on Mar 19, 2008


This easy sherbert is great served with the bunny cookies.
Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired.

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