Raspberry-Buttermilk Sherbet – a delicious recipe with fresh raspberries, sugar, buttermilk, vanilla, mint sprig, fresh raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
2
Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
3
Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
4
Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
5
Garnish each serving with a fresh mint sprig and fresh raspberries.
6
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.
7
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.
1011
kcal
Calories
92
g
Fat
51
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups fresh raspberries, 1 cup sugar, 2 cups buttermilk, 1 teaspoon vanilla extract, and more.
Yes, Raspberry-Buttermilk Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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