This fuss-free recipe for raspberry sherbet uses common ingredients you probably already have in your kitchen,
making it super easy to whip up this cool, creamy treat.
Prep Time:10 min Cook Time:15 min Yield:3 cups
Ingredients
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3 cups fresh or frozen raspberries
1 cup sugar
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
2 tablespoons lemon juice
Instructions
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Puree the raspberries:
Place the raspberries, sugar and salt in the food processor, and puree until smooth.
Press the mixture through a fine-mesh strainer into a bowl, then discard the seeds and pulp.
Stir the evaporated milk and lemon juice into the puree. Refrigerate the mixture for one hour.
Transfer to an ice cream maker:
Fill the cylinder of an ice cream maker no more than two-thirds full,
and freeze the sherbet according to the manufacturer's directions.
Transfer the sherbet to freezer containers, allowing headspace for expansion.
Freeze the sherbet until it's firm, eight hours or overnight.
Raspberry Sherbet Variations
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Make a sherbet cake:
Turn your raspberry sherbet into a layered sherbet dessert by combining it with two other sherbet flavors—orange soda sherbet and lime sherbet would create a pastel rainbow effect.
Add fresh herbs:
A dash of fresh, chopped herbs will make your sherbet savory, a la a rosemary citrus sorbet.
Mint would also be refreshing with raspberry—just add the mint to the raspberries and strain the herb along with the fruit.
Punch:
If you’re entertaining for a large group and plan on a vintage or retro theme, then folding the raspberry sherbet into a sherbet punch is a great idea.
Everybody loves the combination of fizzy soda and fruit sherbet!
