Raspberry Sherbet is a delightfully simple and delicious frozen treat you can enjoy on its own or with other sherbet and ice cream flavors.
Creamy and sweet sherbet is the perfect refreshing Dessert for summer. This delicious raspberry version can be enjoyed on its own or combined with other flavors to make a Rainbow Sherbet. Be sure to try my fresh and zesty Lime Sherbet too!
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Sabrina’s Raspberry Sherbet Recipe
My 5-ingredient, homemade Raspberry Sherbet is the perfect light and refreshing treat for a hot summer day. Although it’s also made with dairy, sherbet isn’t quite as heavy as homemade ice cream. You can serve after dinner or for a sweet snack in the afternoon when you don’t want anything too filling but are craving something sweet.
You’ll love the combination of real raspberry flavor and creamy texture in this sherbet recipe. You can make a batch to keep in your freezer and enjoy throughout the week or prep it ahead of your next party, BBQ, or get-together. Scrumptious Raspberry Sherbet is a crowd-pleasing recipe that’s so much better than the store-bought version. You won’t even need an ice cream machine to make this recipe so that makes it extra easy.
Ingredients
- 12 Ounces Raspberries: A bulk of sherbet recipes are made with fruit juice or fresh puree. For this recipe, you’ll puree fresh raspberries for sweet and tart berry flavor. If you have frozen raspberries, let them thaw and strain out any excess liquid before adding them to the recipe.
- ½ Cup Sugar: Sweeten the raspberry mixture with granulated sugar to balance out the tart raspberries.
- 2 Tablespoons Lemon Juice: The acidity in lemon juice helps highlight the natural sweetness of the raspberries for a bolder sherbet flavor.
- Dairy: For the liquid ingredients, use ½ cup each of milk and heavy cream. Combining the dairy and fruit ingredients results in a smooth, creamy texture that is not overly heavy.
- 3 Drops Red Food Coloring: Gel food coloring is an optional ingredient to give your Raspberry Sherbet a bright, reddish-pink color.
Kitchen Tools & Equipment
- Blender: Use a high-power, high-speed blender to puree the fresh raspberries and dairy ingredients into one smooth mixture. If you don’t have a blender, you could also use a food processor to make the raspberry puree.
- Strainer: Use a fine mesh strainer or sieve to remove seeds and any other clumps from the puree.
- Cheesecloth: To make the strainer more fine, you can line it with a layer of cheesecloth to ensure it removes all the seeds and pulp from the mixture.
How to Make
Time needed: 2 hours and 10 minutes.
- Prep Ingredients
Add raspberries, granulated sugar, fresh lemon juice, whole milk, heavy cream, and red food coloring to your blender.
- Blend
Blend until the fruit mixture is pureed.
- Strain
Use a mesh strainer to pour the cream mixture through and remove the raspberry seeds.
- Finish
You might need to move the mixture around a bit and push the liquid through using the back of a spoon or a rubber spatula.
- Freeze
You won’t need an ice cream maker for this recipe. Simply pour the raspberry mixture into a freezer-safe, airtight container and freeze for at least 2 hours before scooping and serving.
Recipe Card
Ingredients
- 12 ounces raspberries , fresh
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 drops red gel food coloring , optional
Instructions
- Add raspberries, sugar, lemon juice, whole milk, heavy cream, and red food coloring to a blender and place on high speed until fully blended.
- Strain out the seeds through a strainer lined with cheesecloth.
- Freeze for two hours.
Nutrition
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Can this be made ahead of time?
Yes, homemade sherbet is ideal to ahead of time. Once the recipe is finished, simply transfer the Raspberry Sherbet to a freezer-safe container. Then store it in the freezer until you’re craving the raspberry treat.
Nutritional Facts
Tips & Tricks For Raspberry Sherbet
Perfect your homemade sherbet recipe by following these quick hints!
- Thoroughly Blend
- For creamy and smooth sherbet, it’s essential to completely puree the simple ingredients. You’ll need to run the blender for a few minutes to thoroughly blend the berries and mix all the ingredients together.
- Don’t Let it Melt
- Although you may want to slightly soften frozen sherbet before serving, it’s important not to let the sherbet melt. If you refreeze melted sherbet, the ingredients may separate or take on an unpleasant, gritty consistency.
What to Pair With Homemade Sherbet
Fruit Punch: You’ve likely encountered sherbet and punch served together at a potluck, bridal shower, baby shower, or another party. It’s an easy drink/dessert that you can make in a large batch for a crowd. Combine Sprite, fruit punch, club soda, and your choice of other fruit juice in a punch bowl to make the drink. Then add scoops of sherbet to the top for a sweet, creamy party punch.
Dessert Recipes: You can add a scoop of sherbet to the side of another dessert recipe in the same way you might typically pair ice cream with your favorite dessert. For the best flavor combinations, try the Raspberry Sherbet with other fruit desserts such as Lemon Cheesecake, Strawberry Pie, or Raspberry Peach Pie.
Chocolate: Raspberry also pairs beautifully with chocolate. For an unexpected addition to your sherbet recipe, serve it with dark chocolate shavings or Hot Fudge Sauce drizzled on top.
How to Store
Store: To keep your homemade Raspberry Sherbet fresh, keep it sealed in an airtight container in your freezer for up to 1 month.
Serve: Let the sherbet recipe set in the freezer for at least 2 hours before taking it out of the freezer to serve. If it’s been frozen for several hours or longer, you may want to let it soften at room temperature for about 15 minutes. That way, it will soften slightly to scoop. Be sure not to leave the frozen dessert sitting at room temperature for long. You don’t want the sherbet to melt or the dairy ingredients to go bad.
Ideas to Serve
There are a variety of ways to enjoy sherbet. The first and most simple way is just adding a couple of scoops of sherbet to a bowl and enjoy on its own. You can top the dessert with Whipped Cream, fresh berries, and a mint sprig to garnish. You can also add sherbet to the top of fruit drinks or serve it up in a waffle cone. Combine the Raspberry variety with other fresh fruit flavors like Peach, Mango, Orange, or Lime Sherbet to make a pretty Rainbow Sherbet.
Frequent Questions
The name of this dessert is frequently mispronounced as sherbert. However, there’s no second “R” in the word. It’s actually pronounced sherbet (shur·buht).
No. Sherbet and sorbet are both frozen fruit desserts. However, they are not the same thing. Sherbet is made with dairy, which gives it a rich, creamy flavor. However, sorbet is made with just sugar, blended ice, and fruit puree or fruit juice.
Traditional sherbet recipes are made with fruit and dairy, such as milk or heavy cream. So, it’s not a good option for a dairy-free diet. But you can jump to the variations section to find a dairy-free, vegan version of the recipe.
Although some flavors of ice cream include fruit in the ingredients, sherbet has a higher ratio of fruit, while ice cream includes more dairy in the recipe.
Sherbet Recipe Variations
Strawberry Sherbet: Follow the same basic recipe guidelines using different kinds of fruit to make your sherbet with whatever flavor you like. For delicious strawberry sherbet, swap out the raspberries for chopped and hulled strawberries. Blend until the strawberries are pureed with the sugar and cream. Then, strain out the seeds and freeze the homemade Strawberry Sherbet.
Mixed Berry Sherbet: Instead of just picking one fruit flavor for your recipe, you could enjoy a few. You can use a mix of strawberries, raspberries, and blueberries and blend them all together. Alternatively, divide the sherbet ingredients into three portions and add a different berry flavor to each portion. After blending, you can freeze them separately for 2 hours. Then scoop the frozen blueberry, strawberry, and Raspberry Sherbet side by side in the same container.
Mix-ins: You can add more flavor and texture to your sherbet recipe with mix-ins like dark chocolate chunks, chopped nuts, dried fruit, or lemon zest. Stir them in halfway through the freezing process while the sherbet is still soft, but firm enough to hold the mix-ins in place.
Vegan Raspberry Sherbet: To make Raspberry Sherbet vegan-friendly, swap out the regular milk for full-fat dairy-free milk options like soy milk, oat milk, or coconut milk. To replace the heavy cream, use coconut cream or cashew cream to help thicken the sherbet into a rich, creamy consistency. Blend with the fresh raspberries and sugar, and freeze the recipe as usual before serving.
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