Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsMakes 4 1/2 cups

How to Make It

Step 1
1

Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.

Step 2
2

Freeze mixture in an ice cream maker according to manufacturer's directions.

Step 3
3

Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.

Step 4
4

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 1 1/4 cups (6 oz.) raspberries
 1 1/4 cups (6 oz.) blackberries
 1 1/4 cups (6 oz.) blueberries
 3/4 cup sugar
 1 pint low-fat buttermilk
 1 tablespoon lemon juice
 1/4 teaspoon ground cardamom (optional)

Directions

Step 1
1

Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.

Step 2
2

Freeze mixture in an ice cream maker according to manufacturer's directions.

Step 3
3

Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.

Step 4
4

Note: Nutritional analysis is per 1/2-cup serving.

Three Berry Buttermilk Sherbet
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