Description
This Summer Raspberry Sherbet recipe is a light, fruity dessert perfect for hot days. Made with real raspberries, it’s creamy, tangy, and refreshing. Great for summer gatherings, this homemade sherbet is dairy-light and packed with natural flavor.
Ingredients
3 cups fresh or frozen raspberries
1 cup granulated sugar
1 cup whole milk
1 tbsp lemon juice
Pinch of salt
Instructions
In a blender or food processor, purée the raspberries until smooth.
Strain the purée through a fine mesh sieve to remove seeds.
Stir in the sugar, milk, lemon juice, and salt until well combined.
Chill the mixture in the refrigerator for at least 1 hour.
Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
Transfer to a container and freeze for 2–4 hours until firm.
Scoop and serve cold.
Notes
For a creamier texture, substitute half-and-half or light cream for the milk.
Add a splash of vanilla extract for added depth.
Sherbet will harden further if frozen overnight—let sit at room temperature for a few minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 28 g
- Sodium: 25 mg