Blackberry and buttermilk sherbet
Instructions:
- If the berries are full of tough seeds, remove the seeds by forcing the berries through a food mill or mesh sieve into a large bowl. If the berries are mostly seedless, place them in a large bowl. Stir in the sugar and let stand at room temperature for 30 minutes. Puree the mixture in the bowl of a food processor fitted with the metal blade. Pour into a large glass or metal bowl.
- Whisk in the buttermilk. Cover and refrigerate until the mixture is very cold (40°F or lower), at least 4 hours, then stir well. Churn the sherbet in a small electric ice cream freezer according to the manufacturer’s instructions. The sherbet will be soft, like a thick milk shake. To freeze hard enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface, and freeze until firm.
- What else works? You can replace the blackberries with strawberries.