Best Raspberry Buttermilk Sherbet Recipes

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RASPBERRY BUTTERMILK SHERBET



Raspberry Buttermilk Sherbet image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams

RASPBERRY-BUTTERMILK SHERBET



Raspberry-Buttermilk Sherbet image

Make and share this Raspberry-Buttermilk Sherbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 4 cups

Number Of Ingredients 6

2 cups fresh raspberries
1 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract
fresh mint sprig
fresh raspberry

Steps:

  • Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
  • Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
  • Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
  • Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
  • Garnish each serving with a fresh mint sprig and fresh raspberries.
  • Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips.
  • 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.

Nutrition Facts : Calories 277.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 129.3, Carbohydrate 63.3, Fiber 4, Sugar 58.7, Protein 4.8

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