Raspberry Sherbet

Deep, dark black raspberries would make a gorgeously colored sherbet, and a delicious one as well; however, any variety of raspberries or a combination thereof would be delightful.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 8


  • 3 cups fresh raspberries
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 1 1⁄4 cups water
  • 1⁄4 cup heavy cream


  • Rinse the raspberries, but do not dry. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
  • Place the remaining sugar and the water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
  • Place the raspberry mixture in a food processor, and purée until smooth. Press through a strainer to remove seeds, if desired. Stir into the sugar syrup.
  • In a separate bowl, whip the cream to stiff peaks, then fold into the raspberry mixture.
  • Add to ice cream maker and follow manufacturer’s instructions for freezing.