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.