Raspberry Sherbet

Total Time Prep: 10 min. + chilling Process: 15 min./batch + freezing
Yield 3 cups
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

  1. 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.
  2. 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.