- 1 cup (250 mL) fresh raspberries, or frozen, drained of syrup
- 1 cup (250 mL) buttermilk
- ¾ cup (175 mL) Simple Syrup
- 1 large ripe banana, sliced
- In a food processor or blender, purée raspberries, buttermilk, syrup and banana until smooth. Transfer to a bowl. Cover and refrigerate until completely cold or overnight.
- Stir fruit mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.