Photo: Raspberry Buttermilk Sherbet Recipe
Ingredients
- 6 cups raspberries (4 to 5 pints)
- 1/4 cup 100% grape or apple juice
- 1 cup superfine sugar
- 1 1/2 cups buttermilk
- 1/4 cup heavy cream
- Salt and freshly cracked pepper
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By snehalnabar
on July 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
my family loved this recipe very much.
By learning31
Newport News
on August 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I halved the recipe because raspberries are expensive but used 3/4 cup a sugar. It was soooo good. The sorbet was bursting with raspberry color and flavor. It was a little tangy but i also tried to pair it with a chocolate souffle..FAIL.. It is excellent on it's own.. but don't mix it with a chocolate desert. It is the best thing our ice cream maker has made to date.
By AndieLikesToBake
Green Bay, WI
on July 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome recipe, my family loved it! It makes a lot though, more than i expected. Perfect summer treat
Read all 6 reviews