Raspberry Sherbet Tested Recipe

Raspberry Sherbet Recipe

You do not need fresh raspberries to make this delightfully refreshing Raspberry Sherbet. Frozen unsweetened raspberries will do just fine. Which means that you can make this intensely flavored Raspberry Sherbet all year round, with either fresh or frozen raspberries. Besides raspberries, all you need to make this bubble gum pink Raspberry Sherbet is sugar, milk, and a splash of lemon juice. Sometimes I like to stir some dark chocolate chips into the freshly turned sherbet. You can also serve it with vanilla ice cream, chocolate ice cream, or even with a small dollop of softly whipped cream. The possibilities are endless.

The credit for this excellent recipe goes to David Lebovitz and his book The Perfect Scoop. I never get tired of leafing through this book and trying his wide assortment of recipes. Now, whether you decide to use fresh or thawed unsweetened frozen raspberries, they need to be processed until smooth in your blender or food processor, along with sugar, milk, and freshly squeezed lemon juice. While not absolutely necessary, I like to strain this mixture before freezing to remove those tiny raspberry seeds that always seem to get caught between your teeth. After churning the sherbet in your ice cream machine according to the manufacturer's instructions, the sherbet will still be quite soft. While you can serve it straight away, I usually freeze it for a few hours before serving.

If using fresh raspberries look for fragrant, deeply colored, plump and juicy berries without the cores attached. If the core is still attached the raspberry was picked too early and the berry will be sour. Avoid berries that are soft and mushy or have any bruises, black spots or mold. Always check the underside of the container to make sure there are no squashed berries or red stains


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Raspberry Sherbet: Place the fresh or frozen unsweetened raspberries (that have been thawed) in your food processor or blender, along with the sugar, milk, and lemon juice. Process until smooth. Strain the mixture to remove the raspberry seeds, by pouring through a fine meshed strainer placed over a large bowl.

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the raspberry sherbet to a chilled container and place in the freezer for a few hours, or until it reaches the desired consistency. If the sherbet becomes too hard, place in the refrigerator until softened before serving.

Makes about 4 cups (960 ml). Preparation time 30 minutes.

References:

Lebovitz, David. The Perfect Scoop. Ten Speed Press. Berkeley: 2007.

Root, Waverley, Food. New York: A Fireside Book, 1980.

Raspberry Sherbet Recipe:

1 pound (454 grams) fresh raspberries or frozen unsweetened raspberries, that have been thawed

1 cup (200 grams) granulated white sugar

2 cups (480 ml) whole milk

1 1/2 teaspoons freshly squeezed lemon juice