Raspberry Sherbet

4 ingredients
5 steps

Ingredients

  • 4 cups (450 g) raspberries, fresh or frozen
  • 2 cups (500 ml) whole milk
  • 1 cup (200 g) sugar
  • 1 1/2 teaspoons freshly squeezed lemon juice

Directions

  1. 1
    Put the raspberries in a blender or food processor, along with the milk and sugar.
  2. 2
    Puree until smooth, then strain the mixture to remove the seeds.
  3. 3
    Stir in the lemon juice.
  4. 4
    Freeze the mixture in your ice cream maker according to the manufacturers instructions.
  5. 5
    White Chocolate Ice Cream (page 31) or Fresh Apricot Ice Cream (page 76) make good partners for Raspberry Sherbet.

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