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.
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
Makes about 4 cups (960 ml). Preparation time 30 minutes.
Lebovitz, David. The Perfect
Scoop. Ten Speed Press. Berkeley: 2007.
Root, Waverley, Food. New York: A Fireside
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