Fresh Raspberry Sherbet
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.
- 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 or Vodka
- 2/3 Cup Heavy Cream
1. In medium nonreactive saucepan, cook fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until mixture just begins to simmer, about 7 minutes. Pass mixture through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Add lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in freezer until very cold, about 40 degrees. Do not let mixture freeze. 2. When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes. 3. Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.