Sherbets

3 cups of the fruit of your choice (I used frozen because it was a better price and easy to find)

1 cup sugar

2/3 cup milk

2/3 cup cream or half & half

Juice of ½ a lemon (about 1 Tbsp)

Optional: 1 Tbsp fruity liqueur like Cassis

Directions

Cook fruit and sugar over medium high heat until sugar melts and liquid boils.

Cool completely.

Pour fruit mixture in a blender, add milk, cream, and lemon juice.

Blend to combine (I like to leave a little texture instead of a completely smooth puree)

Freeze according to ice cream maker directions adding liquor if desired at the last minute.

Store in the freezer.

Lemon Buttermilk Sherbet (no cooking!)

1 quart buttermilk

½ cup sour cream

1 ¼ cup sugar

zest and juice of one lemon

Optional: 1 or 2 Tbsp dried lavender

Combine all ingredients whisking to incorporate sugar.

Allow mixture to chill for at least an hour in the fridge.

Freeze according to ice cream maker directions.

Store in the freeze