Ingredients
1
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bag (12 ounces) frozen dry-pack raspberries, thawed.
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1
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cup
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low-fat buttermilk
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2/3
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cups
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sugar
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Posted by Art99 on Mar 19, 2008
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Instructions
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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