- 6 cups buttermilk
- 1/4 cup granulated sugar
- 1/2 cup crushed pineapple, chilled
- 2 tablespoons Kirsch
- 1/2 cup frozen raspberries, crushed, sieved, chilled
Pour buttermilk into cheesecloth bag. Hang from rod over large bowl and let drip for 6 hours. After 6 hours, squeeze as much of the cream as possible out of the bag. Discard watery liquid collected in bowl. To cream mixture remaining, add sugar and stir well. Add pineapple and pour into chilled glasses. Add Kirsch to mashed raspberries and pour into jug. Before serving, pour raspberry puree into middle of hangop in glasses to resemble a bullet hole
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