It’s time to try a summer dessert for a “New Thing” from Diana Henry’s A Change of Appetite. It’s the last weekend of summer and next week I’ll start exploring the fall section of this cookbook.
The recipe for the sherbet is simple. You heat 1/3 cup water with 2/3 cup sugar until the sugar dissolves and then you let it cool. Stir in 1 cup buttermilk and the juice of two lemons and churn in an ice cream machine according to its directions.
A few minutes before serving, prepare the raspberries by heating 1 1/4 cups water in a sauce pan with 1/3 cup sugar and 3 strips of lemon zest. Boil for 2 minutes, then add the juice of one lemon and 3 sprigs of basil. Let cool as the basil flavors the syrup. Put 2 2/3 cups raspberries in a bowl and strain the cold syrup over them. Serve within 15 minutes.
I don’t take many photos since there aren’t many steps. The berries are delicious with the sherbet which is perfectly tart and very refreshing. This is a perfect dessert for the last weekend of summer.
Now it is autumn – time for chili, pumpkin, squash and pot pies!