Raspberry Sherbet

Serves: 4

I grow raspberry bushes and this is one of my favorite summertime treats. If you don't have your own bushes, frozen work very well.

Yield: 1 quart
Prep Time:
Cook Time:
Total Time:


3 cups (24 oz.) raspberries
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 teaspoons lemon juice


Thaw raspberries until at least soft. Add raspberries, sugar, and milk to a blender or food processor. Blend until smooth. Over a large bowl, pour mixture through a strainer to remove seeds. Discard solids. Stir in lemon juice.

Add to ice cream maker, mix for 25 minutes or per manufacturers directions.

Transfer to a freezer safe container. Freeze for at least 4 hours or until sherbet reaches desired consistency.

Source: http://www.bakedbyrachel.com/raspberry-sherbet/

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