Raspberry Sherbet

You might be surprised to learn that sherbet ingredients number no more than five, making this raspberry sherbet recipe a truly simple one to have on hand for making a refreshing homemade treat. You need just 10 minutes to prep, followed by an hour of refrigeration, then freezing overnight, and you can even use frozen fruit as a time-saver.

If you’re wondering about the difference between sherbet and sorbet, the simple answer is: Sherbet is made with dairy, while sorbet’s two ingredients are water and fruit puree. Compared with ice cream or frozen custard, this raspberry sherbet is a lower-calorie treat, with one serving coming in at only 243 calories.

Ingredients for Raspberry Sherbet

• Raspberries: The fruit can be fresh or frozen. If you do use frozen raspberries, there’s no need to thaw them before adding them to the recipe.
• Sugar: You can use cane sugar here, which is the most commonly used for baking and is either white or beige in color.
• Evaporated milk: Usually sold in a 12-ounce can, this is shelf-stable cow’s milk. The reason you’re using evaporated milk and not refrigerated milk is because it’s denser and creamier—perfect for making sherbet.
• Lemon juice: You can use fresh-squeezed lemons or a jar of lemon juice. Either will work.

Directions

Step 1: Puree the raspberries

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Place the raspberries, sugar and salt in the food processor, and puree until smooth. Press the mixture through a fine-mesh strainer into a bowl, then discard the seeds and pulp. Stir the evaporated milk and lemon juice into the puree. Refrigerate the mixture for one hour.

Step 2: Transfer to an ice cream maker

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Fill the cylinder of an ice cream maker no more than two-thirds full, and freeze the sherbet according to the manufacturer’s directions. Transfer the sherbet to freezer containers, allowing headspace for expansion. Freeze the sherbet until it’s firm, eight hours or overnight.

Editor’s Tip: If you don’t have an ice cream maker, don’t worry. You can use a Pyrex pan, a mixing bowl and a hand mixer to make homemade ice cream without an ice cream maker.

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Raspberry Sherbet Variations

• Make a sherbet cake: Turn your raspberry sherbet into a layered sherbet dessert by combining it with two other sherbet flavors—orange soda sherbet and lime sherbet would create a pastel rainbow effect.
• Add fresh herbs: A dash of fresh, chopped herbs will make your sherbet savory, a la a rosemary citrus sorbet. Mint would also be refreshing with raspberry—just add the mint to the raspberries and strain the herb along with the fruit.

How to Store Raspberry Sherbet

Because this is served frozen, you’ll always want to store your raspberry sorbet in the freezer. That said, you can easily make this ahead of time, and then when you’re hosting or entertaining and want to serve a frozen treat, you’re all set.

Can you freeze raspberry sherbet?

As long as sherbet is stored in an airtight covered container, it will keep in the freezer for up to three months.

Can you make raspberry sherbet ahead of time?

You can definitely make this ahead of time, but keep in mind that it’s only going to keep well in the freezer for three months, so you’ll want to enjoy it before that time, especially if there are leftovers you’ll need to freeze again.

Raspberry Sherbet Tips

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What would be a good second fruit to add to make a blended sherbet?

You can absolutely add another fruit to this recipe. Just be sure you’re keeping the overall amount of fruit the same. What would really taste delicious is a second berry, such as blueberry or strawberry.

Does this sherbet recipe work well in a punch recipe?

If you’re entertaining for a large group and plan on a vintage or retro theme, then folding the raspberry sherbet into a sherbet punch is a great idea. Everybody loves the combination of fizzy soda and fruit sherbet!

How can I make this vegan?

This recipe for raspberry sherbet (and most sherbet recipes) contains milk, but unlike sherbet, sorbet is dairy-free, so you could make raspberry sorbet instead.