Raspberry Sherbet

My good friend, Jim Manspeaker, has been a bit under the weather so when I saw him recently I asked what his favorite ice cream was…he said Raspberry Sherbet! One of my favorites, too, so I made him a batch for both pleasure and good health.

Did you know raspberries are a great source of many vitamins and nutrients? For example, one cup of raspberries provides, among many other things:

1.5 grams protein

8 grams fiber

54% Vitamin C (DR)

12% Vitamin K (DR)

And a whopping 41% of daily Manganese.

Plus they are a powerful antioxidant, anti-inflammatory, and they boost your immune system. They also benefit heart health and reduce the risk of obesity. Bring on the raspberries! A perfect food to help you get better! Plus this sherbet is pretty darn delicious and easy to make!

I think Jim and son Frank enjoyed their sherbet!

The botanical name for raspberry is Rubus Idaeus, and they are a member of the rose family. Native to Europe and Northern Asia they are now grown nearly throughout the world. Archaeological evidence suggests that we have been eating raspberries since the Paleolithic era. Today there are over 200 varieties of raspberries.

ON TO THE RECIPE!

But first, what is the difference between ice cream and sherbet. Ice cream is based on dairy (cream or milk) with things added in, like fruit, chocolate, coffee; while sherbet is based on a fruit puree with a little dairy added for creaminess.

Raspberries also make a lovely sorbet or granita. The difference between those two is that sorbet is a fruit puree churned in an ice cream maker, so very smooth; while granita is a frozen fruit puree that is stirred while freezing to create ice crystals. Both delicious, just different.

One of the things I like about raspberries are they are not overly sweet. They have a nice tartness that balances with their beautiful berry flavor. This sherbet does have some sugar , but just the right amount to call this dessert.

You start by combining 1 cup of sugar, 3/4 cup water, 3 cups fresh raspberries and a pinch of salt in a medium saucepan. Over medium heat, bring the mixture to simmer, stirring occasionally, about 8 minutes.

Bubble, but not boil.

Do not boil. That will crush the raspberries, which are very delicate. Remove from the heat and press the raspberry mixture through a fine mesh sieve, getting as much juice out as possible.

Discard the raspberry seeds and pulp. This step is a bit tedious, but you do not want seeds in your sherbet to mar the texture, and you also do not want to miss any of the fabulous raspberry juices. It seems a shame to throw all those seeds away, but I haven’t figured out yet what to do with them.

Mix in the lemon juice and vodka. Yes, Vodka! Vodka helps to promote a smooth texture and can also be added to any ice cream you are making to improve the creaminess. I’m not sure what the science is behind this, but it seems to work. It’s only 2 teaspoons so no one will get tipsy!

Cover the raspberry puree with plastic wrap and refrigerate overnight.

THE NEXT DAY…

In a medium bowl, whip heavy cream until it forms soft peaks. Pour the raspberry puree in a steady stream into the whipped cream, while whisking continuously. I didn’t have enough hands to take a picture, but I know you get the idea.

Pour the mixture into your ice cream maker and churn as per manufacturers instructions. This took about 20-22 minutes, but each machine is different.

This sherbet is soft and melts quickly so you want to quickly transfer to a freezer safe container and chill at least 3 hours or overnight before serving.

I love pleasing people with food. It makes me happy and hopefully put a smile on the Manspeaker’s family face!

UNTIL NEXT TIME…KEEP COOL IN THIS HORRIFIC HEAT

WE ARE ALL EXPERIENCING THROUGHOUT THE COUNTRY.

EAT MORE SHERBET! ICE CREAM! SORBET! …and GRANITA!

Print Pin

5 from 2 votes

Raspberry Sherbet

Sweet, tart, refreshing and absolutely delicious! Robust raspberry flavor melts in your mouth.

Ingredients

• 3 cups Raspberries
• 1 cup Sugar
• 1/8 tsp. Fine sea salt
• 3 Tbsp. Freshly squeezed lemon juice
• 2 tsp. Vodka
• 2/3 cup Heavy cream
• 3/4 cup Water

Instructions

• Place raspberries, 3/4 cup water, 1 cup white sugar and salt in a medium saucepan. Over medium heat, bring the mixture to simmer, stirring occasionally, about 8 minutes. Do not boil.
• Remove from the heat and let the mixture cool slightly. Press the cooked raspberry mixture through a fine mesh sieve, getting as much juice as possible. Press hard with the back of a spoon and keep moving the mixture around to get all the juices out. Discard the seed and pulp.
• Mix in lemon juice and vodka.
• Cover the bowl and let the raspberry puree chill for several hours or overnight.
• In a medium bowl, whip the heavy cream until soft peaks form. If you did not chill your raspberry puree overnight, make sure it is no more than 40 degrees. Pour the raspberry puree in a steady stream into the the whipping cream, while whisking constantly.
• Pour this mixture into your ice cream maker and freeze/churn according to your manufacturers instructions. Time will vary depending on your equipment.
• Once the sherbet has finished churning, transfer to a container and freeze at least 3 hours or overnight.
• When ready to serve, bring out of the freezer 5 to 10 minutes before serving, but remember this is a soft sherbet that melts quickly. You want to scoop it, but don't want soup.