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Raspberry-Buttermilk Sherbet

Southern Living MAY 2005

  • Yield: Makes about 4 cups
  • Prep time:20 Minutes
  • Freeze:30 Minutes

Ingredients

  • 2 cups fresh raspberries*
  • 1 cup sugar
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • Garnishes: fresh mint sprigs, fresh raspberries

Preparation

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

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