Raspberry Buttermilk Sherbet

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4-6 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.