s 1-2-3 MULBERRY SHERBET *** s   

Yields: 1 servings


=== Ingredients ===
4 cups Fresh mulberries see * Note
2 cups Sugar
2 cups Buttermilk
Mulberries for garnish
Fresh mint sprigs for
Method: * Note Two
pk Frozen mulberries thawed
May be substituted for

*** 7-20-06 well we had lots of mulberrys this year so tried this, very good and pretty easy ***
Stir together mulberries and sugar in a bowl; let stand 30 minutes. Process mulberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours. Break frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired. This recipe yields 1 quart. Exported from Home Cookin 5.4 (www.mountain-software.com)

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From the kitchen of Tom Nevins

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