Raspberries with basil and buttermilk sherbet from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • hillsboroks on June 21, 2016

    Who would have ever thought that raspberries and basil were made for each other? We took a bit of a shortcut and infused fresh basil in some of our homemade raspberry syrup for 10 minutes and then drizzled it over fresh raspberries and the buttermilk sherbet. Heaven!

  • hillsboroks on June 20, 2016

    Our raspberries are in full swing and this sounded like the perfect summer dessert so I gave this a try. The sherbet is a snap to make. I had 1 1/2 very large lemons instead of the 2 called for but they worked perfectly in the sherbet. Originally I had planned to use one of Diana Henry's other raspberry flavor ideas from her book "Plenty" where she combines raspberries with elderflower cordial. I have a bottle of St. Germain elderflower liqueur and was going to add a tablespoon or two to my raspberries. But by the time we got to dessert it was late so I just drizzled the sherbet with a bit of my homemade raspberry syrup and sprinkled fresh raspberries on top. My husband was in heaven and swore this was a dessert worthy of a fancy restaurant. The tart lemony buttermilk sherbet pairs perfectly with raspberries and probably many other summer fruits. I think this is a frozen delight that I will keep on hand this summer. Tonight we will try it with the raspberries with basil.

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