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.
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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.
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Raspberry-Buttermilk Sherbet Recipe at a Glance