Raspberry Sherbet
This creamy raspberry sherbet recipe is easy to make and packed with flavor. All you need are a few simple ingredients and an ice cream freezer and you are ready to make some of the best frozen desserts you have ever tasted! In fact, you can even make a delicious sugar free sherbet by substituting Splenda for the sugar.
Ingredients:
1 – 12 oz package frozen, unsweetened raspberries; thawed
1 cup white sugar or Splenda
1-1/2 cups whole milk
1 tsp fresh squeezed lemon juice
Directions:
- Place the thawed raspberries in a blender or food processor with the sugar, milk and fresh lemon juice. Process until the mixture is smooth.
- Place a fine mesh sieve over a bowl and strain the raspberry mixture. Use a spoon to press on the pulp and seeds to extract all of the juice. Discard the pulp and seeds.
- Chill the raspberry mixture for several hours.
- Follow the directions on your ice cream freezer for making sherbet. When your ice cream freezer has completed its cycle, place the raspberry sherbet in a chilled bowl and place in the freezer for a couple of hours until the sherbet reaches the desired consistency.
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Easy Raspberry Sherbet Recipe
Assemble a few simple ingredients to make this recipe for sherbet.
Follow the directions that came with your ice cream freezer or sherbet maker to freeze the raspberry sherbet base. I use a Cuisinart ICE-21 Frozen Yogurt, Ice Cream Maker & Sorbet Maker. I love this ice cream maker, it always gives us deliciously creamy frozen yogurt, ice cream, sherbet and sorbets, but there are certainly many other great ice cream makers on the market.
