I have a confession to make... I've been keeping something from you all summer long. I don't know why, but I've done it.
I've been keeping this creamy and delicious Raspberry Buttermilk Sherbet under wraps since the beginning of the summer. The first time I made it I didn't take pictures because, well, you never know how these things are going to turn out. The second time I made it, I took pictures. Then life got in the way and I never got said pictures edited or put into a post. We just made it again a couple of weeks ago and I swore (to myself) I would share it with you. Yet, here we are... I still haven't shared it. So, today, as you may already be getting into your back-to-school groove, I'm expounding on the virtues of this delectable, tart and creamy Raspberry Buttermilk Sherbet. It just might be the perfect "mom treat" while you wait for your sweeties to come bounding through the door announcing a big project that is due tomorrow. ;-)
By the way, did you know that it is pronounced sher-bet... not sherbert. There is only one "r". I have been saying it wrong for all these years... not spelling it wrong, as I have not had occasion to spell it until today. (Thank goodness. How embarrassing would that be?)
The ingredients couldn't be simpler: fresh raspberries, sugar, vanilla and buttermilk.
Start by rinsing your raspberries and draining them. Then place in a blender and process until pureed.
Press into a fine mesh strainer placed over a large bowl. Discard any solids.
Stir in sugar.
Then pour in buttermilk and vanilla; stir until well combined.
Pour mixture into frozen bowl of 4-quart ice cream maker and freeze according to manufacturer's instructions.
By the way, my sweet husband gave this KitchenAid Ice Cream Bowl attachment to me for our anniversary this year... such a romantic ;-) We have loved using it... especially for this sherbet!
Pour into a container with an airtight lid and freeze until desired consistency.
Fresh Raspberry Buttermilk Sherbet
(makes about 4 cups)
2 cups fresh raspberries, rinsed and drained (or a 14 oz. package of thawed frozen raspberries)
1 cup sugar
2 cups buttermilk
1 tsp. vanilla extract
After washing and draining raspberries, place in blender and process until smooth. Place fine mesh strainer over large bowl and pour the raspberry puree through the strainer. Discard the solids. Add sugar, buttermilk and vanilla; stir to combine completely. Pour raspberry mixture into container of ice cream maker and freeze according to the manufacturer's instructions. Pour the sherbet into a container with an airtight lid to freeze until desired consistency and for storage.
Now, I know what you must be thinking, because I thought the same thing... Buttermilk in sherbet? Sounds like a strange combination, doesn't it? Well, let me assure you, the buttermilk lends a certain tanginess that can only be described as divine. It's the perfect complement to the sweet berries. So, before the summer gets away from you...make sure you try this Fresh Raspberry Buttermilk Sherbet! Oh, and I'll try not to keep such important things from you anymore. ;-)