This Raspberry Sherbet recipe is as easy as 1-2-3, and so yummy!
My family lives on the edge of the city (our little Urban Bliss), surrounded by gorgeous fruit and vegetable farms, alpaca farms, wineries and vineyards galore, and beautiful rolling hillsides.
One of our favorite things to do is to go berry picking at any one of the dozens of farms in the area. We always come home with a decent bounty, which only lasts a few days in our house, since my Bliss Kids are little berry lovers.
Sometimes we go berry picking with the goal of picking enough berries to last us several months in the freezer, so that we have farm fresh berries year-round. You can read my tips on how to freeze berries here.
Recently, the kids and I picked an abundance of fresh blueberries and raspberries. We already had a stash of frozen raspberries that I needed to clear out of the freezer, so I decided to try my hand at raspberry sherbet.
It was DELICIOUS.
3-2-1 Raspberry Sherbet
I like to call this my 3-2-1 Raspberry Sherbet recipe. Using a mix of fresh and frozen raspberries (3 cups), some cream (2 cups), some sugar (1 cup) with just a touch of lemon juice, I whipped up my first ever batch of sherbet that was TO DIE FOR. Sherbet is normally made with either whole milk or a mix of whole milk and cream, but we never have whole milk in our refrigerator so I used all whipping cream.
Yes, we always have whipping cream in our refrigerator. Fresh whipped cream is the best condiment EVER.
It’s the whipping cream that gives it the super creamy texture compared to other sherbets. If you’re looking for a low-fat, low-cal dessert, this is probably not it.
Place the 3-2-1 mix of ingredients into a blender. You don’t have to have a fancy blender, any ol’ blender will do (update: I have since upgraded to a Vitamix E250 and LOVE it! I highly recommend it!).
Puree until all ingredients are well blended and you get this creamy, luscious mixture:
Then follow your ice cream maker manufacturer’s instructions for sherbet. Our ice cream maker stated it would take about 25-35 minutes for sherbet, but I found it took about 20 minutes.
In 20 minutes, that luscious mixture turned into this gorgeous beauty:
I am in LOVE with this 3-2-1 Raspberry Sherbet. It is the absolute perfect way to celebrate summer!
FUN FACT: what is the difference between sherbet and sorbet? Sherbet includes milk and/or cream, and sorbet does not.
3-2-1 Raspberry Sherbet Recipe
- 3 cups frozen or fresh raspberries
- 2 cups whipping cream
- 1 cup sugar
- 1 teaspoon lemon juice
- Note: If you are using frozen raspberries, allow them to thaw slightly.
- Place raspberries, sugar, and cream in a blender. Puree until smooth. You will still see some lovely little raspberry seeds. That's part of the charm of this sherbet.
- Pour in lemon juice. Puree for just another 30 seconds or so.
- Pour the beautiful raspberry sherbet mixture into your ice cream maker bowl and follow the instructions according to your ice cream maker. I mixed mine for about 20 minutes and it was perfection. Yours might take between 20-35 minutes. Watch it until it reaches the consistently you prefer, and then turn the ice cream maker off.
- Scoop into bowls and serve, or just grab some spoons and eat directly from the ice cream maker bowl.
- If you have any left over, be sure to place any remaining raspberry sherbet into a freezer safe container and freeze until the craving strikes next.