Raspberry Sherbet

No; that’s unsure Bert. We’re talk­ing about sher­bet.

  • Ingre­di­ents:
  • 3 cups (24 oz.) rasp­ber­ries
  • OPTION: You can also use black­ber­ries, blue­ber­ries, peach­es, straw­ber­ries, or any oth­er fruit you like.
  • 1 12 cups whole milk
  • 34 cup sug­ar
  • 1 tsp. lemon juice

Put all ingre­di­ents in a blender or food proces­sor; blend until smooth.

Pour through strain­er to remove seeds. This can be tricky—whenever I do this, a lit­tle bit of strained mix­ture drib­bles through, and then the strain­er gets clogged.

To get past that, I pour some of the mix­ture into the strain­er, then grab a rub­ber spat­u­la and sort of squeegee it back and forth to force the mix­ture through the strain­er.

Pour into an ice cream mak­er and get busy!

One More Hint!

If you don’t have an ice cream mak­er (I don’t), just put the mix­ture into a sealed con­tain­er and pop it in the freez­er. Every 30 min­utes, use your handy-dandy rub­ber spat­u­la to scrape the frozen sher­bet off the sides and bot­tom of the con­tain­er and stir.