October 18, 2014 by dgarnett2013
Buttermilk sherbet and raspberries with basil: A Change of Appetite by Diana Henry – adapted by DG
For the sherbet
- 125g granulated sugar
- 225ml buttermilk
- Juice of 2 lemons
Heat 75ml of water and the sugar together until the sugar has completely dissolved, then leave to cool.
Stir in the buttermilk and lemon juice and churn in an ice-cream machine.
For the raspberries
- 150g granulated sugar
- 3 strips of lemon zest, plus the juice of 1 lemon
- 3 sprigs of basil, plus a few more small sprigs to serve (optional)
- 325g raspberries
Put the sugar and lemon zest into a saucepan with 300ml of water and gently heat, stirring a little to help the sugar dissolve.
Boil for 2 minutes, then remove from the heat, add the lemon juice and basil and leave to cool. The basil will infuse the syrup.
Put the raspberries into a serving bowl and staring the cold syrup over them (but not more than 15 mins before serving, as the raspberries become flaccid if left too long).
Serve with a few basil sprigs or leaves (if using) and buttermilk sherbet.
Eaten the day of Rose’s Service of Welcome for Reception class at Corpus Christi.