Raspberry Buttermilk Sherbet
- Level: Easy
- Yield: 4-6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 397 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 26 milligrams
- Sodium
- 207 milligrams
- Carbohydrates
- 81 grams
- Dietary Fiber
- 12 grams
- Protein
- 6 grams
- Sugar
- 66 grams
- Total: 30 min
- Prep: 30 min
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.