Quick! Before summer officially ends, the temperatures really drop and we begin the onslaught of apple and pumpkin recipes, I just want to squeeze in one last tiny bit of summer!
I made this delicious sherbet the other day to accompany a flourless chocolate cake, the very favorite dessert of one of my very favorite friends who was celebrating a birthday. Though she loves that cake, I have made it for her before -- and hey, she is a bigwig at a giant national food magazine, so I needed to give it that extra something-something, right?
I loved the idea of tangy buttermilk melding with tart raspberries, and the whole thing kind of half-melting over slices of impossibly rich cake. The recipe did not disappoint! It was mouth-puckeringly delicious, and a lovely shade of pink, too. If you're like me and just wanting one more batch of summer, get out that ice cream maker today, before the last of the berries disappears until next summer.
Makes about 4 cups
2 cups fresh raspberries
1 cup sugar
2 cups buttermilk
1 tsp. vanilla extract
Pinch of salt
About 1/4 cup port, optional**
1. Process raspberries in a food processor or blender until smooth, stopping to scrape down sides. Press raspberry puree through a fine wire-mesh strainer into a large bowl; discard solids. Add sugar, buttermilk, vanilla, salt and port and stir until well blended.
2. Pour raspberry mixture into freezer container of a 4-quart ice cream maker and freeze according to manufacturer's instructions.
**I didn't really measure the port, I just added a few glugs. If you want to add the port (and I highly recommend it), start with 1 Tbsp. and keep stirring, tasting and adding until you get the flavor you want.