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7.1.17

Raspberry Sherbet

Makes about 4 cups, or 8 servings

  • 1/2 cup cane sugar
  • 1 teaspoon lemon zest, finely grated
  • Squirt of fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1 cup raspberry juice (recipe follows)
  • 3/4 cup organic heavy cream
Sarah Waldman

1.  In the bowl of a food processor, combine all the ingredients except the cream and process until the sugar is dissolved, about 1 minute.

2. Transfer the raspberry mixture to a mixing bowl and whisk in the cream. Place the sherbet mix in the refrigerator to cool down for an hour.

3. After the mix has chilled, pour the mixture into an ice cream maker* and process until it is the consistency of soft serve ice cream. You may serve the sherbet directly from the ice cream maker or transfer it to a lidded container and place in the freezer for later enjoyment.

Raspberry Juice

  • 1 cup raspberries (fresh or frozen)
  • ½ cup water

Blend the fruit and water together in a blender, then strain through a fine mesh sieve or a cheesecloth. Discard the seeds.

* I use a simple Cuisinart ice cream machine to make frozen desserts at home. LeRoux in Vineyard Haven sells a variety of popsicle molds, blenders, and ice cream machines that help support homemade treats.

This recipe was originally published with the article, Two Scoops of Summer, Please.