Sherbet. We don’t eat enough of it if you ask me. I mean, I remember eating it as a kid in crazy colors, but then I kind of forgot about it for many years. It’s such a perfect and easy frozen dessert to make though! Sherbet is basically the middle child between rich and creamy ice cream and icy sorbet. No eggs or heavy cream required, just some fresh fruit, milk, sugar, and a pinch of lemon juice. This sherbet is so perfect for a light summer dessert!
I used about 2 cups of fresh raspberries in this recipe and while I can certainly taste the raspberry in this sherbet, I wouldn’t have minded even more raspberry flavor, so in the recipe, you can add more or less raspberries depending on how strong you want the flavor to be.
Oh, and can we talk about the amazing and dreamy color of this sherbet? I am madly in love with this gorgeous pink color. It just makes me happy!
- 2-3 cups fresh raspberries, fresh or frozen
- 2 tsp. lemon juice
- 2 cups low-fat milk
- 1/3-1/2 cup sugar or sugar substitute (can adjust to taste)
- Prepare your ice cream maker according to the manufacturer’s instructions (you may need to freeze the bowl for up to 24 hours in advance so plan accordingly).
- Place raspberries in a food processor or blender and puree until smooth. If you do not want the seeds, pour the mixture into a mesh seive and use a spatula to push throuh and into a bowl, discarding the seeds. Otherwise, just pour the puree directly into a bowl.
- Stir in the milk, lemon juice, and sugar (adjust amount to reach desired sweetness). Refrigerate at least 2 hours until the mixture is thoroughly chilled.
- Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.