Fresh Raspberry and Buttermilk Sherbet

I am a huge fan of ice cream. When somebody asks me if I could eat one thing for the rest of my life what would it be – I always respond “ice cream, hands down”. As I’ve mentioned in previous posts, there is nothing better than homemade ice cream. The ice cream attachment on my KitchenAid mixer was by far the best food making decision I have ever made. Mainly because I literally live within walking distance from a Dairy Queen and I’d be flat broke by now from ice cream purchases. Making your own ice cream, sherbet or sorbet is so easy and cost effective. Plus, it seriously tastes fresh and amazing without the artificial preservatives. I have convinced Claudia that making your own ice cream is the way to go and she has become a believer. Finally, I actually taught my Mom something in the food department!

I had a ton of berries in my fridge so I decided to try this Fresh Raspberry and Buttermilk Sherbet. I am so glad I did. You can use any type of fresh berry, but I decided to give the raspberries a whirl. I have already received requests to make this recipe with blueberries and cannot wait to do so. The buttermilk in this recipe gives this sherbet a creamy rich taste but does not overpower on the freshness of the berries. It still remains a light and tasty snack perfect for our current hot summer days.

You will need:

2 cups fresh raspberries (one 14-oz package frozen raspberries, thawed, may be substituted but nothing truly beats fresh berries)
1 cup sugar
2 cups buttermilk
1 tsp vanilla

In a blender or food processor, process raspberries until smooth, stopping to scrape down sides.

Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding solids.

Add sugar and vanilla to bowl of raspberry puree.

Then add your buttermilk.

Whisk well until completely combined.

Pour raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer’s instructions.

Pour your sherbet into a freezer safe plastic container and freeze for 3 hours or overnight.

Serve to your friends!

Such a refreshing treat for those hot summer days.

Enjoy!

Recipe adapted from: Southern Living