My 13 year old daughter picked this out and made it. It was easy and delicious. Even my husband, who had no interest in raspberry sherbet, ate a bowl. We used frozen raspberries.
Yield: Makes about 4 cups
More From Southern Living
Freeze: 30 Minutes
- 2 cups fresh raspberries*
- 1 cup sugar
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- Garnishes: fresh mint sprigs, fresh raspberries
- Process raspberries in a food processor or blender until smooth, stopping to scrape down sides. Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.
- Pour raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired.
- *1 (14-ounce) package frozen raspberries, thawed, may be substituted for fresh raspberries.
- Blueberry-Buttermilk Sherbet: Substitute an equal amount of fresh or frozen blueberries for raspberries. Proceed with recipe as directed. Garnish with fresh blueberries and lemon rind strips, if desired.
- Blackberry-Buttermilk Sherbet: Substitute an equal amount of fresh or frozen blackberries for raspberries. Proceed with recipe as directed. Garnish with fresh blackberries and lemon rind strips, if desired.
Only you will be able to view, print, and edit this note.Add Note
Raspberry-Buttermilk Sherbet Recipe at a Glance
More Recipes for Desserts