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Raspberry Buttermilk Sherbet


Recipe courtesy of Food Network Magazine

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Rate this recipe 5/5 (2 Votes)


  • 6 cups raspberries (4 to 5 pints)
  • 1/4 cup 100% grape or apple juice
  • 1 cup superfine sugar
  • 1 1/2 cups buttermilk
  • 1/4 cup heavy cream
  • Salt and freshly cracked pepper


Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

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