Fresh Raspberry Sherbet

Easy as can be and just four ingredients! No cooking, and no eggs either!

What is sherbet? If it doesn’t have dairy it’s sorbet. If it has milk in it it’s sherbet. If it has cream, then it’s ice cream! I like to use half and half for this, but you could easily swap it out for milk. I haven’t tried this with a non-dairy milk, but I imagine it would be just as tasty.

24 oz. fresh raspberries, about four cups

1 1/2 C. half and half (you could use all milk, or all cream if you prefer)

3/4 C. sugar

2 t. fresh lemon juice

Place all the ingredients in a blender and blend until smooth. Strain the mixture with a mesh strainer to remove the seeds. Chill the mixture in the fridge for about 30 minutes. Pour into an ice cream maker and churn for 25-35 minutes. Transfer the sherbet into an airtight container and freeze until firm, about 3 hours. Makes about 1 quart.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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