Description
Frozen raspberries, tangy lemon juice, and silky cream whirl into a smooth sherbet that bursts with bright berry flavor and leaves a refreshingly cool finish.
Ingredients
- 2 cups raspberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Instructions
- In a small saucepan, combine sugar and water and heat over medium until sugar dissolves; remove from heat and let cool.
- In a blender, puree raspberries with cooled simple syrup, lemon juice, and salt until smooth.
- Strain the raspberry puree through a fine-mesh sieve to remove seeds.
- Stir in heavy cream until fully incorporated.
- Chill the mixture in the refrigerator for at least 1 hour.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sherbet to a freezer-safe container, cover, and freeze for 2 to 3 hours until firm.
Notes
- For a more intense raspberry flavor, use fresh berries during peak season.
- If you don’t have an ice cream maker, freeze mixture in a shallow dish and stir vigorously every 30 minutes until smooth.
- Adjust the sugar amount based on the sweetness of your raspberries.
- Let the sherbet sit at room temperature for a few minutes before scooping for easier serving.