Contrary to the conditions outside right now, it was a hot one this past Sunday and the last thing I wanted to do was to turn on the oven. Wanting to make sure our meal ended on a sweet note, I looked to my ice cream maker for this dreamy sherbet.
FAQ-- What's the difference between a sherbet and sorbet? You'll probably get a few responses, but in my book a sherbet is made with milk or some other type of dairy, like the buttermilk in my Peach Cobbler Sherbet. A sorbet, on the other hand, is made without any milks or cream. Both are easy to prepare because very little to no cooking is required. In fact, since the ingredients I used were already cold, I was able to churn it immediately in my ice cream maker, unlike most ice creams where the custard base needs to be cooked and cooled before churning.
If you are a regular reader, you may know that I like to use a little trick in most homemade frozen dessert recipes. A little liqueur added in the mixture keeps it from freezing rock hard. It can be omitted without too much sacrifice on flavor.
*P.S.-- Drink remaining liqueur and have a slurred debate with a fellow imbiber on the correct pronunciation of the word sherbet ☺.Printable Recipe
makes about 1 quart
4 cups (450 grams) raspberries, fresh or frozen
2 cups (500 ml) whole milk
1 cup (200 grams) granulated sugar (adding up to an additional 1/4 cup depending on the sweetness of the berries)
1 1/2 teaspoons freshly squeezed lemon juice
1 Tablespoon Chambord
Place the raspberries, milk, and 1 cup of sugar in a blender or bowl of a food processor. Puree until smooth, then strain the mixture through a fine mesh sieve, pressing on the solids to remove the seeds. Stir the lemon juice and Chambord into the strained mixture. Taste and adjust the sweetness of the mixture by adding up to 1/4 cup more sugar if needed.
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
Source: Adapted from The Perfect Scoop by David Lebovitz