Raspberry Sherbet

The Glen-Mor Restaurant sourced its ice cream from Deering, serving vanilla, chocolate, and raspberry sherbet. We made a homemade version for inclusion in the cookbook.

Servings: 1 quart (8 servings 1/2 cup each)

4 cups raspberries
1-1/2 cups milk
1 lemon

1 cup granulated sugar

Blend raspberries
Blend raspberries, milk, and sugar in a blender, complete in batches if needed depending on size of blender.

Add lemon
Juice lemon and add 1-1/2 tsp. to the raspberry mixture.

Strain mixture
Pour the raspberry mixture through a fine sieve to remove the seeds.

Freeze mixture in an ice cream or gelato maker.

Serve cold alone or along with other ice cream flavors.

Print This Post Print This Post

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>