Creamy, Dreamy Raspberry Sherbet
In my world of skills you need to know, making homemade ice cream is right up there with CPR, changing a flat tire and treading water. And since I love to grow and eat fruit, I extend that need-to-know requisite to the making of sherbets as well. I think it may be the best use of a berry this side of shortcake and whipped cream.
This recipe is adapted from my pal Sylvie (French by birth, Virginian by choice) from Laughing Duck Farm. She used blueberries in her recipe, but trust me, any fresh berry will work beautifully.
Recipe: Raspberry Sherbet
- 2 cups of raspberries (heaping)
- 1.5 cups of sugar
- 1 lime
- 2 cups of buttermilk
- Puree the berries in a blender.
- Add sugar, lime juice, and buttermilk to pureed berries
- Blend mixture.
- Strain through a metal sieve to remove seeds
- Once chilled, pour into ice cream maker.
- Remove when frozen and creamy.
Raspberries are seedy little guys (leftovers seen above), so I do recommend straining the raspberry sherbet mixture before pouring it into the ice cream maker.
My next foray into sorbet will feature a golden raspberry called Amber Queen. Golden raspberries offer a subtle flavor and distinctive perfume. And not to worry, should you have neither the time nor the interest to make sherbet, the berries are just as delicious on top of ice cream as in it. (I have personally tested this assertion over and over.)
What I was blogging about:
- one year ago: Look Who Turned 102
- two years ago: The Best Way to Ripen Peaches
I’ll take sherbet over ice cream any day, and your raspberry sherbet looks exceptionally delicious. Have a great Fourth!
Thanks Renae, have fine fourth you and yours. Hugs to those cute kids and don’t forget to supervise the sparklers.
So I want to comment about several things in this:
1. OMG that sherbet looks DELICIOUS. It would be a welcome refreshment on this scorcher of a day we’re having here.
2. That may be the prettiest tea cup I’ve ever seen.
3. I am having FITS over the golden raspberries- they are beautiful!
And Taylor, may I say, your enthusiasm is contagious and most appreciated! Thank you kindly. TC
I have made a similar ice-cream without the ice-cream maker and with crème fraîche; I can vouch for its -to-die-for exquisiteness! Of course, it helps tremendously when the fruit is wonderful by itself!
I’m enjoying your blog, Tom; it’s nice to get great tips from someone in the same climate as me (up on Vancouver Island). Our raspberries are going gangbusters too, and that recipe looks AMAZING! I will definitely try it–and I won’t let the lack of an ice cream maker stop me :).
We have some golden raspberries too; the flavour is awesome, but so far they’re not nearly as productive, so they are a snack-as-you-pick treat only. Not that I’m complaining, of course!
I just made it, and it’s hardening up some in the freezer right now. I love the flavor: tangy and very very berry. Thank you!
Hmm, I’ll have to try this recipe with our blackberries when they are ready. I made blackberry lime ice cream last year and just loved it.
I must say, those Amber Glow raspberries look pretty spectacular. I may have to include some in the raspberry patch I am planning.
Ali, I just made some with blackberries, and wow! I added 1/4 cup of merlot just for the heck of it…really nice. It doesn’t freeze as well but who cares, we ate the soft serve delight in one sitting.
Believe me, when when MY raspberries finally ripen (if they don’t die of heat first that is! – and lack of rain), that’s also what I will be making. The buttermilk tang is a nice counterpart to the sweetness of the berries.
Wine addition is a nice twist… will have to think about that… but indeed, alcohol freezes at a lower temperature than water, so it can make for a slushy – if delicious – concoction
Wow! Just tried to ring Carol to see if she still has that ice cream maker. The raspberry plants are loaded, if summer should return and favor them with color sherbet is on the to do list! Maybe a touch of Creme de Casis?
Deb, I’ve made this sherbet about 3 times in four days. Delicious. And now that the temps are in the 80s, the raspberries are going gangbusters. Plus I have a freezer berries to use up, and this is the perfect use for them.
Did I mention that the goats love our raspberries? I did, didn’t I? Guess I am off to my favorite goat-free farm to pick some because I MUST try this to get us through our heat wave.
I gave you a little nod in my latest posting about the goats. Oh, the terrors!
You need to invite me over the next time you make this. To hear that you’ve made it 3 times in 4 days and I haven’t had a bite, is just unacceptable. : )
June, let me know what you think. It’s really exceptionally flavored and easy to make. And blackberries work, too.
Sorry Giyen, I am a selfish lad, but I’m sure your forgiveness is forthcoming after a bowl or two. (Invitation coming shortly.)
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What a beautiful sherbet! I too will have fall berries although I’m not sure my kids will let me make anything with them. Thanks for linking up to Simple Lives Thursday.
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The color of this is stunning! I like the addition of buttermilk in here. I am a big fan of making homemade ice cream and I would love to give this a try.
Tom I’m so glad you made it to the blog hop! I’ve been coveting this entry. I have a ton of frozen raspberries and someday it would be totally local (once the yuzu starts producing)
The color is just amazing and I’m willing to bet the flavor matches.
I bet this would be a good thing to make using soured milk as well…
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What a perfect recipe for this hot weather!
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