This raspberry sherbet is the perfect summer treat to make! Using only a blender, it takes a second to whip up, and you don’t even need an ice cream machine!
Sherbet is one of those things you can’t get enough of on hot summer days. It’s actually a cross between ice cream and sorbet. The raspberries give the sherbet a tart, but sweet flavor, and the milk gives it a delicious creamy texture. Try making it with blueberries, or mixing various berries together.
- 3 cups raspberries
- 1 1/2 cups whole milk
- 3/4 cups sugar
- 1/8 tsp lemon juice
- Thaw raspberries until slightly soft. Add raspberries, sugar, and milk in a blender and blend until smooth.
- Over a bowl, strain the mixture to remove any seeds.
- Stir in lemon juice.
- Pour mixture in a metal pan (so it can freeze faster), cover with plastic wrap, and place in the freezer for 4-6 hours or until firm. Stir mixture every 45-60 minutes to keep ice crystals from forming.