Raspberry Sherbet
Homemade raspberry sherbet is bright pink, creamy, and perfectly sweet-tart. All it takes is five ingredients and a little time to make this easy healthy dessert.
- Prep
- 35 min
- Total
- 1 hr 35 min
- Yield
- About 2 ½ cups
Ingredients 6
- 1 pound (4 cups) fresh raspberries
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 pinch kosher salt
- ½ cup ice
- 1 cup whole milk
Method 2
- 01
Add the raspberries, sugar, lemon juice, salt and ice to a food processor or high-powered blender and puree until smooth. Strain the mixture through a fine mesh sieve and press it with a spatula into a bowl, discarding the raspberry seeds and pulp. Stir in the whole milk.
- 02
Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sherbet; place it in the freezer and freeze for at least 1 hour to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to sit at room temperature for about 10 minutes before scooping to soften it.
Provenance
- recipe-clones/acouplecooks-data
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