Raspberry Sherbetdesserts 10 oz frozen raspberries, thawed 1 cup buttermilk 1/2 cup sugar Combine raspberries, buttermilk and sugar in food processor or blender. Blend 10-15 seconds or until well mixed. Transfer to container and freeze. Serve in stemmed glasses and garnish with fresh berries. Makes 4 serving. This recipe is from the cookbook that I received from Frances in the July swap. It is a very interesting book, with lots of "different" recipes. It is called "ALBERTINA'S II" and comes from a restaurant in Portland, Oregon. Quick and easy! |
