Raspberry Sherbet

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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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 2 hours 40 minutes

Serves: 8

Ingredients

  • 3 cups fresh raspberries
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 1¼ cups water
  • ¼ cup heavy cream

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 3 cups fresh raspberries
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 1¼ cups water
  • ¼ cup heavy cream

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat3g
Saturated Fat1.5g
Cholesterol10mg
Sodium5mg
Total Carbohydrate31g
Dietary Fiber3g
Sugars27g
Protein1g