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Raspberry Sherbet

Refreshing Raspberry Sherbet: 4 Ingredients for Summer Bliss

This homemade raspberry sherbet is a refreshing treat perfect for summer, made with just four simple ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Freezing Time 3 hours
Total Time 3 hours 35 minutes
Servings: 4 cups
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Raspberries Fresh or frozen
  • ½ cup Granulated Sugar Adjust based on tartness of raspberries
  • 1 teaspoon Lemon Juice Can be swapped with lime juice
  • 1½ cups Whole Milk or Half and Half Almond milk is a dairy-free option

Equipment

  • Ice cream maker
  • Food processor or blender

Method
 

Step-by-Step Instructions for Raspberry Sherbet
  1. In a food processor or blender, add raspberries, granulated sugar, and lemon juice. Blend until smooth, about 30-60 seconds.
  2. Add the whole milk or half and half and pulse gently for about 10-15 seconds until fully integrated.
  3. Pour the mixture into your ice cream maker and churn according to instructions, typically 20-25 minutes.
  4. Transfer sherbet to a storage container, smooth the top, seal, and freeze for at least 3 hours.
  5. Allow the sherbet to sit at room temperature for 5-10 minutes before scooping into chilled bowls or cones.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 20mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Notes

For a silkier texture, strain the raspberry puree to eliminate seeds before adding milk. Adjust sugar based on raspberry tartness and monitor churn time to prevent icy texture.

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