Raspberry Buttermilk Sherbet

Ingredients

• 0.3 cup apple juice 100%
• 1.5 cups buttermilk 
• 0.3 cup heavy cream 
• 6 cups raspberries (4 to 5 pints)
• 6 servings salt and freshly cracked pepper 
• 1 cup caster sugar 

Equipment

• food processor
• bowl
• sieve
• ice cream machine

Directions

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. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
4. Transfer to an airtight container and freeze until firm, at least 2 hours.
5. Serve sprinkled with pepper.
6. Photograph by Con Poulos