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

Steps

1. 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.
2. Transfer mixture to an ice cream maker; freeze according to the manufacturer's instructions.
3. Transfer to an airtight container; freeze until firm, at least 2 hours.