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.

Raspberry Sherbet

Tasty raspberry sherbet made with whole milk. Creamy, sweet, and tart, this sherbet is great served as a dessert on a hot summer’s day.

Ingredients

• 3 cups raspberries
• 1 1/2 cups whole milk
• 3/4 cups sugar
• 1/8 tsp lemon juice

Instructions

1. Thaw raspberries until slightly soft. Add raspberries, sugar, and milk in a blender and blend until smooth.
2. Over a bowl, strain the mixture to remove any seeds.
3. Stir in lemon juice.
4. 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.

Photos: The Galley Gourmet, Gourmet Getaways.