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–+ servings
Close-up of three scoops of vibrant pink raspberry sherbet melting slightly in a clear glass bowl, garnished with whole raspberries.

Raspberry Sherbet

This recipe yields a refreshing raspberry sherbet. It requires simple ingredients and a freezer or ice cream maker.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups frozen raspberries
  • 1 cup granulated sugar Adjust to taste
  • 1 cup water
  • 1/4 cup fresh lemon juice
  • 1 cup milk or heavy cream Use whole milk or cream for a richer texture

Equipment

  • Blender or food processor
  • Ice cream maker (optional)

Method
 

  1. Combine the sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely to make a simple syrup. Remove from heat and let it cool.
  2. In a blender or food processor, combine the frozen raspberries, cooled simple syrup, lemon juice, and milk or cream.
  3. Blend the mixture until it is completely smooth. Taste and add more sugar if you prefer it sweeter.
  4. If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's directions until it reaches a soft-serve consistency.
  5. If not using an ice cream maker, transfer the mixture to a freezer-safe container. Freeze for 3 to 4 hours, stirring every 45 minutes for the first 2 hours to break up ice crystals. Continue freezing until firm.
  6. Serve the raspberry sherbet directly from the freezer or allow it to soften slightly before scooping.

Notes

For a deeper raspberry flavor, you can use fresh raspberries and freeze them for at least 4 hours before starting the recipe.

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