Raspberry Sherbet
User Reviews
5
Raspberry Sherbet
Description
The Raspberry Sherbet recipe blends fresh or frozen raspberries with sugar and a touch of salt to bring out natural flavors without cooking the fruit until it dissolves completely. After simmering briefly, the mixture is strained to remove seeds, ensuring a smooth base. The addition of lemon juice enhances the raspberries' brightness, while vodka helps keep the sherbet's texture soft by inhibiting large ice crystal formation during freezing. Whipped cream is gently incorporated once the raspberry base is thoroughly chilled, lending a creamy, airy mouthfeel. The mixture is then churned in an ice cream maker before being frozen further to set.
This sherbet offers a nice balance of tartness and creaminess, making it suitable as a light dessert after meals or a cool treat on warm days. The texture is smooth and slightly fluffy due to the whipped cream, distinct from heavier ice creams.
To achieve the best texture, chilling the raspberry mixture before combining with cream is important. Freezing the final product allows it to firm up nicely. Avoid boiling the fruit mixture to preserve fresh raspberry flavor and prevent bitterness.
Ingredients
- 12 ounces raspberries or 3 cups fresh raspberries, frozen
- 1 cup granulated sugar
- 1/8 teaspoon salt fine sea salt
- 3 Tablespoons lemon juice fresh
- 2 teaspoons vodka
- 2/3 cup whipping cream
- 3/4 cup water
Instructions
- Place frozen or fresh raspberries, 3/4 cup water, 1 cup sugar and salt in a medium saucepan. Over medium heat, bring mixture to simmer, stirring occasionally, about 7 minutes. Do not boil.
- Press cooked raspberry mixture through a sieve or fine strainer, getting as much juice as possible. Discard raspberry seeds and pulp.
- Mix in lemon juice and vodka. Cover raspberry puree with plastic wrap and refrigerate overnight, or place in the freezer until very cold, about 45 minutes. Don't allow it to freeze.
- In a medium bowl whip cream until soft peaks form. Once raspberry mixture is cold (about 40 degrees), pour it in a steady stream into whipping cream, while whisking continuously.
- Pour mixture into the canister of ice cream maker and follow manufacturer's instructions. Time will vary depending on the type of ice cream maker you have.
- Once sherbet has finished churning, transfer to a container and freeze 3 hours to overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 95kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 22mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 13mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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