Wow, this Raspberry Sherbet is incredible! It’s the first time I made sherbet and I loved it. I sweetened the raspberries with a mint simple syrup that really made this sherbet special. A fantastic combination.

So far this summer I’ve made several different versions of ice cream: a custard based vanilla ice cream, gelato, a no churn variety, a non-dairy ice cream made from bananas, and a yummy cheesecake ice cream. Now it’s about time for a sherbet don’t you think?

The difference between a sorbet and sherbet is basically the addition of dairy to the fruit mixture.

Sorbet – No dairy

Sherbet – Dairy

You might be surprised to learn I used buttermilk (yes, buttermilk) along with half & half (you could use cream) for the dairy in this raspberry sherbet. I really didn’t intend to use buttermilk but I had some in the refrigerator and no regular milk, go figure. I didn’t feel like heading out in the heat and humidity to walk to the store just for milk so buttermilk it was! I have to admit, I wasn’t convinced it would taste good but it TOTALLY does!!! I love this sherbet!

The hardest part of making this raspberry sherbet is straining the raspberry puree to remove the seeds. I suppose if you don’t mind having seeds in your ice cream you could skip this step. I hate the seeds getting stuck in my teeth so I strained the puree. Once you have the puree (about 2 cups worth), just add the rest of the ingredients and chill the mixture. Then freeze in your ice cream maker and your done. You could eat it at the soft serve stage direct from the ice cream maker (I might have had a bite…or perhaps five bites) or pour into a container to freeze and firm up, whichever you prefer. If you freeze it, let it sit out several minutes to soften up a bit prior to scooping.

By the way, do you pronounce it sherbet or sherbert? I always say “sherbert”, wonder if that’s a regional thing???