Raspberry Buttermilk Sherbet

Total Time:
30 min
Prep:
30 min

Yield:
4-6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
Directions

Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

Photograph by Con Poulos

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    This recipe is featured in:

    Sweet Summer Desserts