Raspberry Sherbet
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Do you call it sherbert or sherbet? I’ve always called it sherbert. I only just this year found out there is only one r in the word. Odd, at least to me. Regardless of how it’s spelled, it’s yummy and one of my favorite frozen treats.
I realize many are quick to rush into the deliciousness of the months ahead and believe me I’m SO ready for it but… it technically is still summer and many areas of the country are still experiencing hot temps so let’s have one more fruity frozen treat. Of course it could be made and enjoyed year round but typically ice cream makers are churning away in the hot summer months.
I was determined for my first homemade sherbet to be raspberry, simply because I had a nice frozen stash of raspberries. I like when I already have ingredients on hand for something and they won’t go bad while waiting. The key was getting the milk (if using whole milk, but I don’t feel it’s totally necessary) and using it before it went bad. I’m really bad at remembering what dairy items are in the fridge and using them before they’ve spoiled. Regular milk and cheeses, not a problem but when we’re talking special milks and creams… forget it! I’m pretty sure I went through at least one small container of whole milk before getting around to making this. I swear these items need timers on them. A giant countdown clock reminding me when something absolutely needs to be used by. It’d make life so much easier. Yeah I know, they have those handy dandy little markings with ‘use by’ and ‘best by’ but they’re so tiny and not flashing in my face. Sometimes you even have to hunt for where it is on the container!
I was beyond thrilled when the moment came where I remembered to pull out the ingredients and whip this sucker up. It was totally worth the wait. If you’re a fan of raspberries, this is an absolute must make. The best part is that you don’t have to wait until raspberries are in season again since they can be easily purchased frozen! I love raspberries for that reason. They’re always available. I wish the same could be said of apples but that’s another gripe for another day.
This recipe originates from The Perfect Scoop by David Lebovitz. I highly recommend picking up a copy if you are new to making frozen treats or just looking for a new addition to your cookbook collection. It’s fantastic and has so many possibilities, all very simple. The recipes states that it will make 1 quart, however I trimmed the recipe down to 3/4 and still came out with 1 quart of liquid. I’m sharing the trimmed down recipe, simply because you can easily find bags of frozen raspberries to equal the quantity needed.
Raspberry Sherbet
Ingredients
- 3 C frozen raspberries roughly 24 ounces
- 1 1/2 C whole milk
- 3/4 C granulated sugar
- 1 1/8 tsp lemon juice
Instructions
- Thaw raspberries until at least soft. Add raspberries, sugar and milk to a blender or food processor. Blend until smooth. Over a large bowl, pour mixture through a strainer to remove seeds, if desired. Discard solids. Stir in lemon juice.
- Add to ice cream maker, mix for 25 minutes or per manufacturers directions.
- Transfer to a freezer safe container. Freeze for at least 4 hours or until sherbet reaches desired consistency.
I say “sherbert” too, and that blew my mind that I always thought it had two R’s in it. Hah.
Love raspberry. As a kid I would always get raspberry flavored ice cream when we’d go on vacation. Glad you went with it for this “sherbert” recipe :)
Oh man – I neeeed this right now. Like this morning. In my belly. And like you I also need a giant countdown clock for expiration dates.
looks so good and refreshing!
This is so pretty! I’ve got to make it before summer is over!
SherbeRt!
I like your bowl.
Seriously? Only 1 “R” That is just wrong!
This looks amazing though. Love the color, and want to grab a spoon right now!
I definitely call it sherbert. The color of this is gorgeous–yum!
This is gorgeous! Looks so good!
I don’t know – sherbert/sherbet – I just call it delicious!
I say sherbert as well. The other way just sounds wrong! Mmm, I want some right now.
I love the bright color!
I say sherbert, and I say this is the most gorgeous colour EVAH!
In my 3rd grade class, one time “sherbet” was on our spelling quiz, and the entire class insisted on correcting the teacher in her pronunciation so much so that she accidentally spelled it out for us.
I know its sherbet, but I still say sherbert. Sherbet just feels weird.
This looks delicious!
This looks great! I had no idea about the spelling, I say sherbert, funny!
I call is sherbert as well. its funny, usually new englanders drop r’s not add them ;)
Great way to grab on to summer and squeeze tight! Fabulously delicious :) Very YUM! Buzzed
This is DELICIOUS!!! Wild raspberries are in abundance around our farm this year. I poured the raspberry mixture into the ice cream maker just before we sat down to dinner and in 20 minutes I was serving up the most refreshing raspberry dessert! I did change a few things out of necessity. I used 1 cup of whole milk and 1/2 cup of whipping cream and I left out the lemon. Thank you for a new go to recipe.
Glad to hear you enjoyed it! :)
Hi Rachel – Thank you (and David Lebovitz) for this amazing recipe. It’s raspberry season right now and after a trip to the farmer’s market for the most amazing berries I’ve had in a while I couldn’t wait to give it a go. AMAZING! This may be the best thing that’s come out of my ice cream maker. Gorgeous colour. perfect texture (not too hard, not too soft(, and the flavour … wow! Sherbert (yes, I’ve always called it this too), is the perfect mid-point between icy sorbets and rich creamy ice creams. Thanks again! Love this.
Thanks Kelly! :)
Hi, how many servings does this recipe make?
Since it’s been 4+ years since sharing this, I can’t be 100% sure, but my guess is between 4-6 servings.
I found the answer thank you anyway can’t wait to try!