Cran-Rasp Buttermilk Sherbet
- Ready In:
- 6hrs
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 cups fresh raspberries (5 pints)
- 1 cup superfine sugar
- 1⁄4 cup cranberry juice (or other juice like pomegranite, cherry, blueberry)
- 1⁄4 cup heavy whipping cream
- 1 1⁄2 cups buttermilk
- 1 pinch salt
directions
- Process raspberries, sugar, and juice in food processor or blender until smooth. Strain through sieve into medium mixing bowl to remove seeds.
- Add cream and buttermilk to bowl, along with a pinch of salt, stirring well to combine. Refrigerate for 2 hours.
- Pour mixture into freezing bowl of ice cream maker, following manufacturer's directions, and freeze.
- Spoon ice cream into aluminum ice cream container or other airtight container and freeze for 4 hours before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri