This fuss-free recipe for raspberry sherbet uses common ingredients you probably already have in your kitchen, making it super easy to whip up this cool, creamy treat.
Ingredients
3 cups fresh or frozen raspberries
1 cup sugar
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
2 tablespoons lemon juice
Instructions
1Puree the raspberries
2Place the raspberries, sugar and salt in the food processor, and puree until smooth. Press the mixture through a fine-mesh strainer into a bowl, then discard the seeds and pulp. Stir the evaporated milk and lemon juice into the puree. Refrigerate the mixture for one hour.
3Transfer to an ice cream maker
4Fill the cylinder of an ice cream maker no more than two-thirds full, and freeze the sherbet according to the manufacturer’s directions. Transfer the sherbet to freezer containers, allowing headspace for expansion. Freeze the sherbet until it's firm, eight hours or overnight. Editor’s Tip: If you don’t have an ice cream maker, don’t worry. You can use a Pyrex pan, a mixing bowl and a hand mixer to make homemade ice cream without an ice cream maker.
