Raspberry Sherbet Brands Recipes

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RASPBERRY BUTTERMILK SHERBET

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4-6 servings

Number Of Ingredients 6



Raspberry Buttermilk Sherbet image

Steps:

  • Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
  • Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams

6 cups raspberries (4 to 5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Salt and freshly cracked pepper

WILD RASPBERRY SHERBET

A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert.

Provided by SHORECOOK

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5



Wild Raspberry Sherbet image

Steps:

  • Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
  • Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 24 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 19.7 g

2 cups wild raspberries
¼ cup white sugar
1 ½ cups milk
¼ teaspoon lemon juice
⅛ teaspoon ground cinnamon

FRESH RASPBERRY SHERBET

Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES! If using a canister-style ice cream machine, freeze the canister for at least 12 hours, or preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. In-season fresh raspberries have the best flavor, but when they are not in season, frozen raspberries are a better option. Substitute a 12-ounce bag of frozen raspberries for fresh. Vodka can be substituted for the Triple Sec, but I prefer the citrus flavor of the Triple Sec. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen)

Provided by TxGriffLover

Categories     Frozen Desserts

Time 3h50m

Yield 1 quart

Number Of Ingredients 7



Fresh Raspberry Sherbet image

Steps:

  • In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
  • Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
  • Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
  • When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
  • Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
  • Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
  • To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

Nutrition Facts : Calories 1525, Fat 61.1, SaturatedFat 36.6, Cholesterol 217.5, Sodium 358.7, Carbohydrate 252.4, Fiber 24.2, Sugar 217.4, Protein 7.9

3 cups fresh raspberries
3/4 cup water
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
3 tablespoons lemon juice (from 1 to 2 lemons)
2 teaspoons triple sec
2/3 cup heavy cream

RED RASPBERRY SHERBET

Provided by Robin Miller : Food Network

Categories     dessert

Time 1h2m

Yield 4 servings

Number Of Ingredients 3



Red Raspberry Sherbet image

Steps:

  • In a food processor, combine milk, raspberries and vanilla extract. Process until smooth.
  • Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm.
  • Note: For a smoother texture, puree frozen sherbet in food processor and refreeze until firm.

Nutrition Facts : Calories 85 calorie, Fat 1.3 grams, SaturatedFat 0.8 grams, Cholesterol 7.5 milligrams, Sodium 65.5 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 5 grams

2 cups low-fat milk
2 cups frozen raspberries or 1 (10-ounce) bag, thawed
1/2 teaspoon vanilla extract

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