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
|3 cups||(24 oz.) raspberries|
|1 1/2 cups||whole milk|
|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.