Description
Picture scooping into a vibrant, creamy raspberry buttermilk sherbet, its tart berry flavor balanced with a subtle buttermilk tang and a surprising hint of cracked pepper for a zesty finish. Sounds like a dessert that’s both refreshing and sophisticated, right? That’s exactly what Raspberry Buttermilk Sherbet delivers! Rated 4.7 stars from 7 reviews, this easy recipe yields 4-6 servings and transforms simple ingredients into a light, frosty treat perfect for summer days, dinner parties, or a palate-cleansing dessert
Ingredients
This recipe uses minimal ingredients for a vibrant, creamy sherbet. Here’s what you need and why each matters:
- Raspberries (6 cups, 4-5 pints, fresh or frozen): The star of the sherbet.
- Why it matters: Provide tart, fruity flavor and vibrant color.
- Substitution: Use frozen raspberries (thawed slightly), blackberries, or mixed berries for variety.
- 100% Grape or Apple Juice (1/4 cup): Enhances sweetness and aids blending.
- Why it matters: Adds a touch of sweetness and helps puree raspberries smoothly.
- Substitution: Use orange juice, water, or omit for a tarter sherbet (may need extra sugar).
- Superfine Sugar (1 cup): Sweetens and smooths the texture.
- Why it matters: Dissolves quickly for a silky, non-grainy sherbet.
- Substitution: Blend granulated sugar in a food processor to make superfine, or use a 1:1 sugar substitute like Swerve (texture may vary).
- Buttermilk (1 1/2 cups): Adds tangy creaminess.
- Why it matters: Balances raspberry tartness with a creamy, tangy note.
- Substitution: Use plain yogurt thinned with milk or plant-based buttermilk (mix plant milk with 1 tbsp lemon juice).
- Heavy Cream (1/4 cup): Enhances richness.
- Why it matters: Adds a touch of creaminess for a smoother, less icy texture.
- Substitution: Use coconut cream for dairy-free or omit for a lighter sherbet (may be icier).
- Salt (pinch): Enhances flavor.
- Why it matters: Balances sweetness and boosts fruitiness.
- Substitution: Use kosher or sea salt; adjust to taste.
- Freshly Cracked Pepper (for serving): Adds a surprising zing.
- Why it matters: Provides a subtle, spicy contrast that elevates the fruit flavor.
- Substitution: Use a pinch of ground cinnamon or skip for a classic taste.
Pro Tip: Use fresh raspberries for the brightest flavor, or frozen for convenience (no thawing needed). Chill the ice cream maker bowl overnight for smooth churning.
Instructions
- Puree the Raspberry Base:
- In a food processor, combine 6 cups raspberries, 1/4 cup grape or apple juice, and 1 cup superfine sugar. Process until smooth, about 1-2 minutes.
- Pour the mixture through a fine-mesh strainer into a large bowl, pressing with a spatula to remove raspberry seeds. Discard the seeds.
- Tip: Press firmly to extract as much liquid as possible; scrape the bottom of the strainer for extra puree.
- Mix the Sherbet Base:
- Stir in 1 1/2 cups buttermilk, 1/4 cup heavy cream, and a pinch of salt until fully combined.
- Cover the bowl with plastic wrap and refrigerate until cold, about 1 hour.
- Tip: Stir gently to avoid splashing; chill in an ice bath for 15-20 minutes to speed up cooling.
- Churn the Sherbet:
- Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically 15-20 minutes, until thick and slushy.
- Tip: Don’t overfill the ice cream maker (fill to 2/3 capacity); churn in a cool environment to prevent melting.
- Freeze and Serve:
- Transfer the sherbet to an airtight, freezer-safe container, smoothing the top.
- Freeze until firm, at least 2 hours.
- Scoop into bowls or cones, sprinkle with a pinch of freshly cracked pepper, and serve immediately.
- Health Benefit: Raspberries provide antioxidants and vitamin C, buttermilk offers calcium, but the sugar makes this a treat to enjoy sparingly!
Serving Suggestion: Serve in chilled bowls with extra fresh raspberries or a mint sprig for a pop of color. Pair with sparkling water, iced tea, or a light rosé for a refreshing dessert experience!