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Raspberry Sherbet

A creamy, icy dessert combining the sweetness of raspberries with a smooth texture, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh raspberries Make sure your raspberries are fresh and juicy to capture all their vibrant flavor!
  • 1 cup sugar
  • 1 cup water
  • 1 cup heavy cream The heavy cream adds that luxurious touch we all love!
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Start by washing your raspberries thoroughly.
  2. In a blender, combine the fresh raspberries, sugar, and water. Blend until smooth.
  3. Using a fine-mesh strainer or cheesecloth, strain the blended raspberry mixture into a bowl to remove the seeds.
  4. Add the heavy cream and lemon juice to the strained mixture. Stir gently until well combined.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes.
  6. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches your desired consistency.
  7. Once ready, serve immediately for a soft-serve texture or transfer it to an airtight container and freeze for a firmer texture.

Notes

Consider substituting with coconut cream to make it lighter. Make sure you freeze your sherbet long enough to harden, but not too long to become rock solid. Store in an airtight container in the freezer for 1-2 weeks.