Raspberry Sherbet
An intensely flavored frozen dessert treat forthe whole family… This creamy texture sherbet is filled with a refreshinglytasty fruity touch.
Ingredients
- Non-Stick Cooking Spray Allowthe sherbet to come to room temperature for about 10 minutes before serving.
- 1 lb fresh rasphberries
- ¾ cup granulated sugar
- 1 tbsp frwsh lemon juice
- pinch salt
- ½ cup ice
- 1 cup whole milk
Instructions
- Refrigeratethe bowl of an ice cream maker overnight.
- In a high-powered blender, add the raspberries, sugar and lemon juice and pulseuntil smooth.
- Througha fine mesh sieve, strain the mixture into a bowl, pressing it with a spatula.
- Discard the raspberry seeds and pulp.
- Int he bowl of raspberry puree, add the milk and mix well.
- Place the mixture into the chilled bowl of a nice cream maker and process according to manufacturer’s instructions.
- Now, place the mixture into a parchment paper-linedcontainer and freeze for at least 1 hour before serving.
Nutrition
Calories: 181kcalCarbohydrates: 40gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 25mgPotassium: 92mgSugar: 40gVitamin A: 99IUCalcium: 76mgIron: 1mg
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