Monday, July 10, 2017

Cool Sweet Raspberry Sherbet - Pretty In Pink

Photograph by Con Poulos
Could anything be prettier than bright pink raspberries in a vintage Anchor Hocking tulip-shaped sundae dish?  I think not!  Here is a Raspberry Buttermilk Sherbet recipe from the Food Network Kitchen.  I bet it tastes as good as it looks.  

Raspberry Buttermilk Sherbet
Recipe courtesy of Food Network Kitchen

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


Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

Serve in vintage Anchor Hocking Tulip Sundae Dishes.  You can find a set of 4 at CAROLINABLUELADY Vintage Collectibles:  HERE

Only $32.00 for the set and free shipping!

Anchor Hocking Tulip Sundae Dishes
Cool Sweet Raspberries!

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