The one thing I forgot about was all the seeds that a raspberry has. Tons of little seeds that irritate some folks. For them I'd say just strain the mixture to eliminate them if you think they will be a bother BEFORE you churn the sherbet. If not don't worry about it.
Roasted Raspberry Sherbet
- 4 cups raspberry
- 1 c sugar
- 1/2 vanilla pod
- 1 1/2 c buttermilk (I use low fat variety)
- 1/3 c sour cream
- 1/2 t sea salt
Preheat oven to 425F. In a glass baking dish mash 1/2 the berries. Stir in sugar and remaining berries. Split the half vanilla pod lengthwise and scrape out seeds. Add seeds and pod to berries and stir to mix. Bake for 20 minutes until bubbly and sugar is dissolved. Cool overnight in refrigerator.
Remove vanilla pod and discard. Add berry mixture to blender with buttermilk, sour cream and salt. Blend on Puree speed until well blended and uniform in color. Pour into ice cream maker and churn according to your maker's instructions. When churned serve as is...will be very soft, or scoop out into a storage container and freeze for a couple of hours until firmer.
New to the blog with this post, and it will happen more often than not, I will use the SparkRecipes.com nutrition calculator and include nutritional information on the recipes I post here.
Based on 8 servings from a batch of the Roasted Raspberry Sherbet here is your information...and its way better than an egg and cream based ice cream!