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| 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
Ingredients
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
Directions
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.
Ingredients
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
Directions
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
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| Anchor Hocking Tulip Sundae Dishes |
Cool Sweet Raspberries!
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