Raspberry-Buttermilk Sherbet
Description
Make a beautiful raspberry sorbet that's bursting with a delicious, tangy, fruity but not too sweet flavor. It's super easy to prepare and is the perfect dessert for summer.
Ingredients
6 c. (4-5 pints) raspberries
1/4 c. 100% grape or apple juice
1 c. superfine sugar
1 1/2 c. buttermilk
1/4 c. heavy cream
pinch of salt
freshly ground black pepper
Directions
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Puree raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl; discard raspberry seeds. Stir in buttermilk, cream and a pinch of salt; cover; refrigerate until cold, about 1 hour.
Transfer mixture to an ice cream maker; freeze according to the manufacturer's instructions.
Transfer to an airtight container; freeze until firm, at least 2 hours.
Serve sprinkled with freshly ground black pepper.
4 servings.
Prep Time
Cook Time
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