Desserts > Frozen Desserts > Other Frozen Treats > Sherbet Recipes

Homemade Raspberry Sherbet

A refreshing and tangy raspberry sherbet, perfect for a hot day. This recipe uses fresh raspberries for the best flavor and has a smooth, creamy texture.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
6-8
Ingredients
  • 4 cups Fresh Raspberries
  • 1 1/2 cups Granulated Sugar
  • 1 1/2 cups Water
  • 2 tablespoons Lemon Juice
  • 1/2 cup Milk
  • 1/4 cup Heavy Cream

Prepare the Raspberry Puree

In a saucepan, combine the raspberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved and the raspberries are soft, about 5-7 minutes.

Strain the Mixture

Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract as much juice as possible. Discard the seeds and pulp. This ensures a smooth sherbet.

Add Lemon Juice and Chill

Stir in the lemon juice. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld.

Add Dairy and Churn

Once the mixture is thoroughly chilled, stir in the milk and heavy cream. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

Harden in Freezer

Transfer the sherbet to an airtight container and freeze for at least 2 hours to harden further before serving. This will allow the sherbet to achieve a firmer texture.

Serving

Let the sherbet sit at room temperature for a few minutes before scooping and serving. Garnish with fresh raspberries or mint leaves, if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-180 kcal <br> Sugar: Approximately 25-30g <br> Fat: Approximately 3-5g <br> Note: These values are estimates and can vary based on the specific ingredients used.

Other Important Considerations for Nutrition

This sherbet is relatively low in fat compared to ice cream, but it is high in sugar. Adjust the amount of sugar to taste if you prefer a less sweet sherbet. Using a sugar substitute will alter the texture.

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FAQ

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. There is no need to thaw them before using. Just add them directly to the saucepan with the sugar and water. They might release a little more water, so you may need to cook the mixture for a slightly longer time.
  • What if I don't have an ice cream maker?

    If you don't have an ice cream maker, you can use the 'no-churn' method. Pour the chilled raspberry mixture into a freezer-safe container. Every 30 minutes for the first 2-3 hours, take the container out and stir vigorously with a fork to break up the ice crystals. This will result in a slightly icier texture than sherbet made in an ice cream maker, but it will still be delicious.
  • Can I use other fruits?

    Yes, you can use other fruits like strawberries, blueberries, or mangoes. Adjust the amount of sugar based on the sweetness of the fruit. Some fruits may require a little more lemon juice to balance the sweetness.