- 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.
- 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
- 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.