Raspberry Sherbet

makes about 1 quart

4 cups (450 grams) raspberries, fresh or frozen

2 cups (500 ml) whole milk

1 cup (200 grams) granulated sugar (adding up to an additional 1/4 cup depending on the sweetness of the berries)

1 1/2 teaspoons freshly squeezed lemon juice

1 Tablespoon Chambord

Place the raspberries, milk, and 1 cup of sugar in a blender or bowl of a food processor.  Puree until smooth, then strain the mixture through a fine mesh sieve, pressing on the solids to remove the seeds.  Stir the lemon juice and Chambord into the strained mixture.  Taste and adjust the sweetness of the mixture by adding up to 1/4 cup more sugar if needed.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.

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