Berry Berry Buttermilk Sherbet

I love sherbet! It's the perfect ending to a hot's summers day, and although it's technically not summer yet the summer weather is in full swing here in Florida! Last year I made a Tripple Berry Buttermilk Sherbet that had cardamom in it. I loved it but unfortunately my husband did not. Since berries of all kind are in season right now I wanted to make a berry sherbet that he could enjoy as well. I remember that making sherbet really didn't require you to be a rocket scientist to create on your own. I pureed berries, mulled berries, and in a large bowl mixed the berries, buttermilk, and sugar in a large bowl. I poured it into the ice cream attachment and let it do its job! Mulling is the key when you're making anything to do with berries. You do not want a mouth full of seeds. Trust me--it's not tasty *unless that's you're thing. I estimate you'll spend at least an hour mulling, but it's totally worth it! 


Source: Katie Original
Prep: 1.5 hours
Churn: 30 minutes
Makes: 4-6 cups (roughly)


Ingredients: 
1 cup each, blueberries, blackberries, raspberries, strawberries
1 cup buttermilk 
1/2 cup sugar


Directions:
1. Puree berries in a food processor, then rub through a fine strainer into a medium bow. Discard all seeds/solids. Stir in a remaining bowl. 


2. Free mixture in an ice cream maker according to the manufacturer's directions. 


3. Transfer to an airtight container and freeze until firm (at least 4 hours). Store up to 2 weeks.