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Prep time
5 hours 30 minutes
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Cook time
15 minutes
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makes
2 pints
Author Notes
I love sherbet so much, and love making homemade versions with fresh fruit. Unlike sorbet, sherbet is made with a flavorful base (often fruit, though it doesn’t have to be!), paired with dairy. I love a sherbet that’s a little tangy, so I include buttermilk in the base, along with milk and a little cream. The resulting sherbet is fresh, tart, and creamy—perfect for hot and humid summer days! —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
Ingredients
- Fruit Bases
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1 1/2 cups
(187 grams) raspberries (fresh or frozen)
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1/2 cup
(100 grams) granulated sugar
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1/2 cup
(115 grams) water
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1/2 cup
freshly squeezed orange juice
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1/3 cup
freshly squeezed lime juice
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Food coloring, as needed (optional)
- Sherbet Base
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1 1/3 cups
(305 grams) whole milk
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3/4 cup
(235 grams) heavy cream
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1/2 cup
(115 grams) buttermilk
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2/3 cup
(132 grams) granulated sugar
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3
large (65 grams) egg yolks
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1 teaspoon
(5 grams) pure vanilla extract
Directions
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Prepare your fruit bases: In a small pot, combine the raspberries, sugar, and water over medium heat. Cook, stirring occasionally, until the fruit is very soft, 10 to 12 minutes. Strain through a sieve. Transfer to the refrigerator until ready to use.
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Squeeze the orange juice and lime juice. If desired, tint each a deeper color using food coloring. Refrigerate both juices until ready to use.
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In a medium pot, whisk the milk, cream, buttermilk, sugar, and egg yolks to combine. Heat the mixture over medium-low heat, stirring constantly, until it reads 165°F/75°C on a thermometer.
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Strain the mixture, and transfer to a covered storage container. Refrigerate for a minimum of 8 hours or until no warmer than 43˚F/6˚C. (Alternatively, cool in an ice water bath.)
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Place three medium bowls in the freezer to chill.
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Prepare your ice cream maker and churn according to the manufacturer's instructions. Divide the sherbet between the three chilled bowls. Keep two chilled while you work with one at a time.
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To one bowl, add the raspberry syrup and mix to combine. Place in the freezer, and add the orange juice to the next bowl, the lime syrup to the final bowl.
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Spoon the sherbets into an 8x8 or 9x9 inch pan a little at a time to encourage a swirled effect. Keep layering the flavors until all three are fully added to the pan, and spread into an even layer.
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Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for about 4 hours before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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