The flavor of raspberries is so intense that they can simply be blended with milk and sugar and made into this sumptuous, full-flavored sherbet. The mixture is best frozen right after you’ve blended together the ingredients, which preserves the vivid taste of the raspberries.
Recipe information
Yield
makes about 1 quart (1 liter)
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
Preparation
Step 1
Put the raspberries in a blender or food processor, along with the milk and sugar. Purée until smooth, then strain the mixture to remove the seeds. Stir in the lemon juice.
Step 2
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
White Chocolate Ice Cream (page 31) or Fresh Apricot Ice Cream (page 76) make good partners for Raspberry Sherbet.
