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1-2-3 Raspberry Sherbet

Course Dessert
Servings 1 qt


  • 4 cup fresh raspberries see * Note
  • 2 cup sugar
  • 2 cup buttermilk
  • Raspberries for garnish
  • Fresh mint sprigs for garnish


  • * Note; Two (14-ounce) packages frozen raspberries, thawed, may be substituted for fresh raspberries.
  • Stir together raspberries and sugar in a bowl; let stand 30 minutes.
  • Process raspberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours.
  • Break frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired.


June 2007