It only takes 4 ingredients to make this homemade raspberry sherbet. You can use fresh or frozen berries, either way their flavor really shines through in this refreshing dessert.

Small glass bowl filled with two scoops of homemade raspberry sherbet with deep pinkish purple berry color.

Raspberries are really the shining star in this frozen treat. Sherbet is the perfect balance between lots of fruit and just enough dairy to give you a creamy texture.

It is the perfect way to cool off on a hot day. Luckily it takes very few ingredients so you’ll be churning away in no time.

My brother’s raspberry patch has been going crazy. He has been getting quarts of delicious berries off of his bush.

Ingredients including fresh raspberries, sugar, lemon, and whole milk ready to be made into raspberry sherbet.

Ice cream scoop lifting a ball of homemade raspberry sherbet out of the freezer container.

He was nice enough to send us home with some, so of course we had to turn them into sherbet! This batch is on the small side, making just under a quart.

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However, it scales easily. So you can make more or less depending on your needs.

I love making sherbet because we always have whole milk on hand. We don’t always have the cream needed to make homemade ice cream recipes.

Bowl of homemade raspberry sherbet next to the storage container with the rest of the sherbet inside.

Spoon getting a bite of homemade raspberry sherbet.

If you love frozen fruity treats, you may also like key lime sherbet or strawberry sherbet. Of course we have fruity ice creams, too. Homemade peach ice cream and blueberry ice cream are two of my favorites.

Now I have made myself hungry. I am off to get another scoop!

5 from 2 ratings

Homemade Raspberry Sherbet

Author: Carlee

Servings: Servings (3 cups)

It only takes 4 ingredients to make this homemade raspberry sherbet. You can use fresh or frozen berries, either way their flavor really shines through in this refreshing dessert.

Prep: 10

Cook: 0

Churn and Chill Time 3

Total: 3 10

Equipment

Ingredients

▢ 2 cups raspberries fresh or frozen
▢ ½ cup granulated sugar
▢ 1 teaspoon lemon juice
▢ 1½ cups whole milk or half and half

Instructions

Process the 2 cups raspberries, ½ cup granulated sugar and 1 teaspoon lemon juice in a food processor or blender until they are smooth. If you want a perfectly smooth sherbet, you can strain out the seeds and pulp. We use the puree as is.
Add the 1½ cups whole milk and pulse a couple of times to combine.
Pour into your ice cream maker and freeze according to your ice cream maker’s directions.
When the ice cream maker is finished, transfer to a storage container and freeze for at least 3 hours.
Let sit on the counter for 5-10 minutes before scooping and serving.

Notes

As written, this recipe makes about half of a standard 1.5 quart batch of sherbet. If you press the 2x button by the ingredients, it will scale to a full batch. Press the 0.5x button to get a batch sized perfectly for the Ninja Creami or other pint sized ice cream makers.