Raspberry Buttermilk Sherbet

total time- approximately 3 hours and 30 minutes

Ingredient's:

 

• 6 cups raspberries

• 1/4 cup 100% grape or apple juice

• 1 cup superfine sugar

• 1 1/2 cup buttermilk

• 1/4 cup heavy cream

 

Puree the raspberries, juice and sugar in a food processer until smooth. Pour through a mesh strainer and discard the raspberry seeds. Stir in buttermilk, cream and a pinch of salt. Then cover and refrigerate until cold or for 1 hour.

 

Transfer the mixture into a ice cream maker and freeze according to the manufacturers instructions. Transfer into a airtight container and freeze until firm, at least 2 hours.