Raspberry Sherbet

Name: Raspberry Sherbet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 cups
Ingredients: 3 cups fresh or frozen raspberries; 1 cup sugar; 1/4 teaspoon salt; 1 can (12 ounces) evaporated milk; 2 tablespoons lemon juice

Total Time Prep: 10 min. + chilling Process: 15 min./batch + freezing

Yield 3 cups

Test Kitchen Approved

This fuss-free recipe for raspberry sherbet uses common ingredients you probably already have in your kitchen, making it super easy to whip up this cool, creamy treat.

Ingredients

3 cups fresh or frozen raspberries
1 cup sugar
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
2 tablespoons lemon juice

Directions

Place raspberries, sugar and salt in food processor; puree until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree. Refrigerate mixture for 1 hour.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Nutrition Facts

1/2 cup: 243 calories, 4g fat (3g saturated fat), 20mg cholesterol, 159mg sodium, 47g carbohydrate (42g sugars, 4g fiber), 5g protein.