Raspberry-Buttermilk Sherbet

Ingredients

• 1 cup buttermilk low-fat
• 1 cup milk 2% reduced-fat
• 14 ounce raspberries unsweetened frozen thawed
• 1 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• sieve

Directions

1. Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry pure. Discard solids.
2. Combine raspberry puree, sugar, and vanilla in a large bowl. Stir in milks.
3. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.