Raspberries with Basil and Buttermilk Sherbet

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!


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