Raspberry Sherbet

Name: Raspberry Sherbet
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

December 9, 2011

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 notes

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