No; that’s unsure Bert. We’re talking about sherbet.
- 3 cups (24 oz.) raspberries
- 1 1⁄2 cups whole milk
- 3⁄4 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.