Raspberry Sherbet

10 oz Frozen raspberries, thawed

1 c Buttermilk

1/2 c 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!