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Raspberry-Buttermilk Sherbet

Cinnamon Sugar Doughnut Holes
You know what else is refreshing? Sherbet. Specifically, this raspberry buttermilk sherbet. It’s icy and creamy. Light and dense with flavor. It’s the best of both worlds: everything there is to love about the fruitiness of a sorbet combined with the flavor and density of an ice cream. It hits the perfect summer note.

Raspberry-Buttermilk Sherbet

Serves: 4-6 servings

  • 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.
Raspberry-Buttermilk Sherbet

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Written by Allfoodrecipes

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