adapted from Taste of Home 1-2-3 Blackberry Sherbet
- 3 cups fresh or frozen and thawed raspberries
- 1 1/2 cups sugar
- 1 1/2 cups low-fat buttermilk
- Combine raspberries and sugar in a food processor and process until smooth.
- Pour puree through a fine mesh strainer. Discard seeds and pulp.
- Stir buttermilk into strained raspberry mixture. Pour into a 13 x 9 baking dish.
- Freeze for 1 hour, or until edges begin to solidify. Stir, then return to freezer for 2 hours or until set.
- Before serving, allow to sit for a minute to soften before scooping with an ice cream scoop.
The artist Georges Seurat favored the painting technique of pointillism. Pointillism is basically painting with dots. Seurat would use the point of his brush to apply small dots of pure color onto his canvas, that when viewed the human eye blends the dots into a picture. His most famous painting is Sunday Afternoon on the Island of La Grande Jatte.
Let your young reader try a hand at pointillism by creating a painting of luscious raspberries hanging plump and juicy from the bush and ready to be picked. Click here for a perfect picture of raspberries growing.
- Red Paint
- Draw circles on the paper.
- Draw stems and leaves on the circles.
- Dip the Q-tip into the red paint and have your young reader apply dots of color inside the circles drawn on the construction paper.