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Wow, this Raspberry Sherbet is incredible! It’s the first time I made sherbet and I loved it. I sweetened the raspberries with a mint simple syrup that really made this sherbet special. A fantastic combination.
So far this summer I’ve made several different versions of ice cream: a custard based vanilla ice cream, gelato, a no churn variety, a non-dairy ice cream made from bananas, and a yummy cheesecake ice cream. Now it’s about time for a sherbet don’t you think?
The difference between a sorbet and sherbet is basically the addition of dairy to the fruit mixture.
Sorbet – No dairy
Sherbet – Dairy
By the way, do you pronounce it sherbet or sherbert? I always say “sherbert”, wonder if that’s a regional thing???
PrintRaspberry Sherbet
Ingredients
- 2 10oz. bags frozen raspberries (you could use fresh raspberries if you want)
- 1/2 C. mint simple syrup (read about making flavored simple syrup here)
- 1 C. buttermilk
- 1/2 C. Half & Half
- 1 tsp. vanilla extract
Instructions
- Thaw frozen raspberries. Add to food processor or blender and puree until smooth. Strain puree into bowl. You will need to stir it around in the strainer and work it through. You should end up with about 2 cups of puree.
- Add simple syrup, buttermilk, half & half, and vanilla to the raspberry puree. Chill in refrigerator several hours or overnight.
- Pour raspberry mixture into ice cream maker and churn according to manufacturers directions. My machine took about 20 minutes.
- Eat as soft serve or pour into container and freeze until firm.