I'm Bored, Let's Go...

Cook Something, Drink Something, Do Something

  • Cook Something
    • Breakfast
    • Appetizers
    • Main Dishes
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
      • Vegetarian/Mostly Vegetables
    • Soups/Stews
    • Salads
    • Sauces & Salad Dressings
    • Side Dishes
    • Desserts, Frozen Treats, Baked Goods
    • Recipe Roundups
  • Drink Something
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
    • Recipe Roundups
  • Do Something
    • Decorate
    • Go Somewhere
    • Exercise
  • About
  • Contact Me
You are here: Home / Cook Something / Desserts, Frozen Treats, Baked Goods / Raspberry Sherbet

Raspberry Sherbet

08/07/2015 by Judy 11 Comments

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.

Raspberry SherbetSo 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

Raspberry Sherbet ConeYou 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!

Raspberry-SherbetThe 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???

Raspberry Sherbet
 
Print
Ingredients
  • 2 10oz. bags frozen raspberries (you could use fresh raspberries if you want)
  • ½ C. mint simple syrup (read about making flavored simple syrup here)
  • 1 C. buttermilk
  • ½ C. Half & Half
  • 1 tsp. vanilla extract
Instructions
  1. Thaw frozen raspberries. Add to food processor or blender and puree until smooth. Strain puree into bowl. You will need to stir it around in the strainer and work it through. You should end up with about 2 cups of puree.
  2. Add simple syrup, buttermilk, half & half, and vanilla to the raspberry puree. Chill in refrigerator several hours or overnight.
  3. Pour raspberry mixture into ice cream maker and churn according to manufacturers directions. My machine took about 20 minutes.
  4. Eat as soft serve or pour into container and freeze until firm.
3.3.3077

Let me know if you make some Raspberry Sherbet. Take a pic and tag me @imboredletsgo on Instagram so I can like and comment on your photos!

Catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

Creamy Raspberry Sherbet made with mint simple syrup and buttermilk.  A fantastic combination of tart and sweet!

Here's more I think you'll love...

  • Double Berry Muffins with Raspberry GlazeDouble Berry Muffins with Raspberry Glaze
  • Strawberry Limoncello Frozen Yogurt with Lemon CurdStrawberry Limoncello Frozen Yogurt with Lemon Curd
  • Cantaloupe and Ice CreamCantaloupe and Ice Cream
  • Strawberry Rhubarb Float {& Strawberry Rhubarb Syrup}Strawberry Rhubarb Float {& Strawberry Rhubarb Syrup}
  • Espresso Kahlua Fudge Swirl Ice CreamEspresso Kahlua Fudge Swirl Ice Cream
  • Pumpkin Spice Latte Ice Cream FloatPumpkin Spice Latte Ice Cream Float
Please Share!Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Email this to someone
email

Filed Under: Desserts, Frozen Treats, Baked Goods, Cook Something Tagged With: Mint, Raspberry, buttermilk, frozen treat, ice cream, sherbert, sherbet

« Ahi Poke
Chicken Shawarma Salad »

Comments

  1. Linda @ Veganosity says

    08/07/2015 at 16:41

    The color is beautiful, Judy. I always say, sherbet, and I do think it’s a regional thing.

    Reply
    • Judy says

      08/08/2015 at 20:30

      Thanks Linda!

      Reply
  2. Silvia Ribas says

    08/07/2015 at 20:43

    wow, this looks so good and I love the color too. Looks like a great recipe and I can’t wait to try it 🙂

    Reply
    • Judy says

      08/08/2015 at 20:31

      If you make it I’m sure you’ll love it!

      Reply
  3. Rebecca @ Strength and Sunshine says

    08/10/2015 at 07:26

    SherbeRt for sure 😉 Love the tart and sweet raspberry!

    Reply
  4. Ali @ Home & Plate says

    08/10/2015 at 08:13

    This looks so refreshing. I will save this for later. Pinning.

    Reply
  5. Monique @ Ambitious Kitchen says

    08/10/2015 at 10:04

    This looks incredible. I bet it was both tangy and sweet due to the buttermilk!

    Reply
    • Judy says

      08/10/2015 at 10:05

      Yes it is 🙂

      Reply
  6. Susan | LunaCafe says

    08/10/2015 at 10:24

    Wow, it looks fantastic. Love the buttermilk and mint pairing pairing. And that COLOR! 🙂

    Reply
  7. Chrisy @ Homemade Hooplah says

    08/10/2015 at 12:23

    Really like the addition of buttermilk in this. And I totally wouldn’t have gone to the store, either 🙂

    Reply
  8. Patricia @ Grab a Plate says

    08/10/2015 at 23:06

    This looks amazing (your photos are gorgeous)! I grew up saying “sherbert” (I’m from Ohio), so maybe it is regional?? I love that this is easy to make and it is so vibrant and pretty! Love!

    Reply

Leave a Reply to Patricia @ Grab a Plate Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hey there! I'm Judy, an empty nester just trying to fill up my day. I love to cook and shake up a tasty cocktail. Follow along and cook something, drink something or do something with me! Read More…

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

NEVER MISS A POST!

Enter your email to receive new posts directly to your inbox

Shop Amazon by Clicking Below and Help Support This Site

RECENT POSTS

  • Mexican Grilled Street Corn Salad
  • Chipotle Shrimp Pasta Salad
  • Cinnamon Rolls
  • Charred Sugar Snap Peas with Burrata and Mint
  • Artichoke Burrata Stacked Salad
  • Baked Manicotti
  • Southwestern Chicken Soup
  • Mediterranean Roasted Cauliflower
  • Savory Sweet Potato Stacks
  • 12 Days of Christmas Cocktails

Categories

Archives

my foodgawker gallery
Certified Yummly Recipes on Yummly.com

Like what you see? Sign up to never miss a post!

Popular Posts

Gingerbread Martini
Hot Buttered Rum
Vodka Peach Lemonade
Cajun Chicken and Rice
Homemade Tortillas are so fresh and easy!
IBLG is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and affiliated sites. Thank you for your support!

Copyright © 2019 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress