Raspberry Buttermilk Sherbet

1. 1

   Puree the raspberries, juice and sugar in a food processor until smooth.

2. 2

   Pour through a mesh strainer into a bowl and discard the raspberry seeds.

3. 3

   Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.

4. 4

   Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.

5. 5

   Transfer to an airtight container and freeze until firm, at least 2 hours.

6. 6

   Serve sprinkled with pepper.

7. 7

   Photograph by Con Poulos

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