Raspberry Buttermilk Sherbet

• 6 cups raspberries (4 to 5 pints)
• 1/4 cup 100% grape or apple juice
• 1 cup superfine sugar
• 1 1/2 cups buttermilk
• 1/4 cup heavy cream
• Salt and freshly cracked pepper

1. Puree the raspberries, juice and sugar in a food processor until smooth.
2. Pour through a mesh strainer into a bowl and discard the raspberry seeds.
3. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
4. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
5. Transfer to an airtight container and freeze until firm, at least 2 hours.
6. Serve sprinkled with pepper.
7. Photograph by Con Poulos

raspberries, grape, sugar, buttermilk, heavy cream, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/raspberry-buttermilk-sherbet-recipe.html (may not work)