Ingredients
– 3 cups frozen raspberries (about 24 ounces) These form the base and provide that bright, fruity flavor.
– 1 1/2 cups whole milk Adds creaminess and a smooth finish to the sherbet.
– 3/4 cup granulated sugar Balances the tartness and helps create the perfect sweetness.
– 1 1/8 teaspoons lemon juice Brings a fresh zing and helps preserve the color and taste.
Instructions
1-Thaw the frozen raspberries: until they are soft. This step makes blending easier and ensures a even mix.
2-Combine the thawed raspberries, granulated sugar, and whole milk in a blender or food processor: Blend until the mixture is completely smooth for that creamy texture.
3-Pour the blended mixture through a strainer set over a large bowl to remove seeds, if you want it extra smooth. Then, discard the solids left in the strainer it’s optional but worth it for a nicer finish.
4-Stir the lemon juice into the strained mixture: to add that bright flavor.
5-Pour the mixture into an ice cream maker and churn for about 25 minutes, or check your machine’s instructions to get it perfect.
6-Transfer the churned sherbet into a freezer-safe container.
7-Freeze the sherbet for at least 4 hours until it’s firm and ready to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍓 Using frozen raspberries allows you to enjoy this sherbet year-round.
🔄 Straining the mixture improves texture but is optional.
🥛 Whole milk can be substituted based on preference, but it contributes to the creamy base.
- Prep Time: 5 minutes
- Freezing Time: 4 hours
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 42 g
- Sodium: 35 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0.01 g
- Protein: 3 g
- Cholesterol: 11 mg