Welcome! This is the final stop along Lilly’s Table Virtual Progressive Dinner blog tour! This Raspberry Buttermilk Sherbet is the perfect summer recipe to accompany some cold prosecco and create your very own Kir Royale Sherbet dessert. This recipe is simple, and it’s very easy to swap out the raspberries for your favorite summer fruit!
Puree fresh peaches instead of raspberries to make your kir royale a bellini. Use fresh blackberries or blueberries instead of raspberries or use a mixture of all three. Add in strawberries or cherries! Get creative with this one! Use any mixture of summer fruits to create the perfect sherbet for a hot summer night!
You can enjoy it plain (trust me, it’s fantastic this way), or top it off with some chilled prosecco to fancy it up a bit (or to make it a kir royale, bellini, etc.)!
So check out the rest of the stops on this delicious Virtual Progressive Dinner blog tour brought to you by Lilly’s Table. I was so honored to be included in this incredible project, even though I was out of time and had to bring back an oldie (but a goodie!)! This is such a cool idea, I would definitely do this again, and hope to do one in real life one day!
And you will definitely want to check out the incredible Summer Pre-Plan with a worksheet created by Lilly’s Table! It gives you an entire outline of how to approach summer eating! It tells you what’s in season and provides space for you to fill out your own family’s plan! All you need to do is head over to Lilly’s website and sign up for the newsletter to get her free downloads! It’s totally worth it… it makes summer eating easy!
- 2½ cups raspberries
- ½ cup sugar
- 1¼ cups low-fat buttermilk
- 2 teaspoons lemon juice
- 1 bottle champagne or prosecco
- zest or a few scores from 1 lemon
- Put raspberries in a food processor or blender (or use immersion blender) and process until smooth.
- Pour this puree through a sieve or fine mesh strainer, pressing on the solids to get as much liquid as possible.
- Take the bowl with raspberry liquid and add sugar and lemon juice then whisk until incorporated.
- Wisk in buttermilk.
- Put mixture in your ice cream maker then follow manufacturer instructions. Then transfer to freezer in airtight container for 4-6 hours.
- Pour scoops in glasses (coupes, large wine glasses or even martini glasses) and pour a few splashes of champagne over scoops (don’t be stingy now!), then top with lemon zest or scores.